Remove the seeds and ribs from the bell pepper then slice. Peel and quarter the onion. Smash and
peel the garlic cloves.
Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function (you can use a rice grain function in a pinch) to get it hot.
When hot add the pepper, tomatoes, onion and garlic and simmer for 20 minutes or until the
vegetables are slightly brown and fragrant.
Add the oregano, thyme, tomato paste, and vegetable stock. Stir and close the lid and leave on
SOUP (or SLOW COOK) for 90 - 120 minutes.
Put the ingredients into an immersion blender and puree the soup until it’s creamy.
Stack and roll the basil leaves, then slice. Add to the soup and stir to incorporate.
Ladle the warm soup into bowls and garnish with more basil.
