Heat olive oil in a pan. Add the chopped tomatoes, garlic, onion, and red bell pepper. Add a pinch of salt and pepper.
Cook the veggies on a high flame for two minutes until they get some nice color.
Cover the pan and cook for 10-12 minutes, or until the tomatoes are well-cooked. Allow the mixture to cool down completely.
Transfer the cooled vegetables to a blender jar and add the sun-dried tomatoes. Blend into a fine puree.
Strain the puree into a pot, adding sufficient water to reach your desired consistency.
Bring the soup base to a boil. Season it with salt, crushed pepper, seasoning powder, butter, and a splash of cream.
Reduce the heat and let the soup simmer for a couple of minutes.
Serve hot in a bowl, garnished with a swirl of fresh cream. Pair with a slice of cheese bread.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →