Home-made healthy tomato and pepper soup, with bruschetta on the side.

I have enormous love for Italian and Spanish food, so my mum recently took me to a little Italian cafĂ©  called Corelli. It serves delicious food and drink, such as soups, sandwiches, fresh smoothies and juices... I decided to order their tomato and pepper soup, and immediately fell in love. The very next day my mum and I decided to re-create our own... & it turned out beautifully.

Ingredients | Soup

  •  6 big tomatoes 
  • 2-3 red and yellow peppers
  • 1 medium onion
  • basil pesto (and fresh basil) 
  • parsley
  • 1 vegetable stock
  • garlic infused olive oil
Instructions | Soup
  1. Chop up the peppers and place them in an oven-proof dish, covered with oil and grill for 20 minutes.
  2. Put the onion and olive oil into a pan and fry the onions until they are golden.
  3. When the onions are golden add half a glass of water with vegetable stock. Whilst doing this, add a mixture of basil pesto and/or fresh basil. 
  4. Once the fried vegetables are soft add them to the pan with 2tbsp of tomato puree, and cook for 20 minutes. During this time add some fresh parsley. 
  5. After the 20 minutes are up, blend the contents of the soup together and then cook for another 20 minutes. 
Ingredients | Bruschetta
  • Italian toasting bread
  • Italian mozzarella 
  • basil pesto
  • chopped tomatos 
Instructions | Bruschetta 
  1. First of all toast the bread until lightly golden.
  2. Add slices of mozzarella on top, spread the pesto, add the chopped tomatoes and then grill till the cheese has melted and the tomatoes have been grilled to your liking. 

Finally... ENJOY!