Serves 3 to 4 people
Preparation time: 45 minutes.
- 2-3 Tbsp olive oil
- 1 cup diced onions
- 2 large bell peppers
- 28 oz. crushed tomatoes
- ¼ cup Camola cricket powder
- ½ cup vegetable stock
- fresh or dried basil / fresh or dried thyme
- ½ cup cherry tomatoes (OPTIONAL)
Dice the bell peppers in pieces about ½ inch in size. Put them in a bowl and season with oil and salt to taste. Layer them in a baking sheet and cook them in the oven at 400°F (~200°C) for about 30 minutes or until the peppers are cooked (edges are darker).
In a pot, add the olive oil and the chopped onions. Put over the stove at medium heat and sauté until the onions become soft (the pieces become translucent). Once the onions are ready, add the crushed tomatoes and the vegetable stock. Let them simmer for about 20 minutes.
Add the cooked bell peppers and stir them in while cooking for about 10 minutes.
Once ready, remove from heat. Optionally, you can puree with a food processor, or leave the soup as it is (the bell peppers chunks will give the soup extra texture).
Add the cricket powder and stir to combine. Add 2-3 leaves of fresh basil, or ½ tablespoon of dried basil or dried thyme.
OPTIONAL: cut some cherry tomatoes in half, put them in a bowl, season with oil and salt to taste. Layer them on a baking sheet and bake at 400°F (~200°C) for about 20 minutes.
Serve the soup in small bowls, and garnish with the roasted cherry peppers (optional).
To add some extra flavor, serve with a bag of Spicy Crick Chips