Sweet pepper soup

Ingredients:

• 2 large red peppers
• 1 tbsp. l. olive oil
• 1 large onion, chopped
• 450 g coarsely chopped tomatoes
• 2 tbsp tomato paste
• 600 ml vegetable broth
• 1/2 tsp dried oregano
• Pesto sauce for serving (optional)

Preparation:

1. Preheat oven to 230°C (430°F). Place the peppers on a wire rack and cook, turning, until the skins are crisp. Transfer to a bowl, cover with plastic wrap, and let cool.
2. Place a sieve over a bowl and peel the peppers. Remove the seeds. Chop coarsely.
   Heat the oil in a large saucepan, add the onion, and cook until softened. Add the peppers, tomatoes, tomato paste, broth, and oregano.
3. Bring the soup to a boil, reduce heat, cover, and simmer for 40-45 minutes, until the tomatoes and peppers are soft. Cool slightly.