Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)

Ingredients

• 0.3 cup basil chopped
• 1 tablespoon parsley dried
• 2  garlic cloves 
• 1 pinch ground cumin 
• 2 tablespoons heavy cream 
• 2 tablespoons olive oil 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 1 small roasted pepper diced
• 6 servings salt and pepper 
• 4 cups dice tomatoes canned
• 1  vegetable bouillon tablet 
• 4 cups water 

Equipment

• pot
• blender
• stove
• immersion blender

Directions

1. Heat the olive oil in a medium pot over medium heat.
2. Add the onion and cook for about 5 minutes or until translucent.
3. Add the garlic and cook for 2 minutes more.
4. Add the tomatoes and red pepper and cook for 5 minutes.
5. Add the water, vegetable bouillon tablet, basil, oregano, cumin, salt and pepper. Simmer for 25 to 30 minutes over medium-low heat.
6. Transfer the soup to a blender or use an immersion blender and puree until smooth.
7. Transfer the soup back to the pot and bring to a boil.
8. Remove from the stove and add the heavy cream. Season with salt and pepper if necessary and serve hot.