Soften the vegetables

• Heat the olive oil in a stockpot over medium heat.
• Add the onion and garlic and cook until soft and fragrant.

Add the tomatoes and peppers

• Add the chopped tomatoes and red bell peppers.
• Season with salt and black pepper and stir well.

Simmer the soup

• Pour in the vegetable stock.
• Bring to a boil, then lower the heat and simmer until the vegetables are fully tender.

Blend until smooth

• Blend the soup with an immersion blender until creamy.
• Adjust the seasoning to taste.

Serve

• Ladle the soup into bowls and serve hot.