Tomato and Pepper Soup

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Tomato and Pepper Soup
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
500 grams rip tomatoes
250 grams red paprika
1 shallot
2 garlic cloves
olive oil
800 milliliters Broth
salt
peppers
1 tablespoon White vinegar
1 tablespoon sugar
2 teaspoons cornstarch
Basil (for garnish)
How healthy are the main ingredients?
tomatosugarshallotgarlic cloveolive oilsalt

Preparation steps

1.

Blanch the tomatoes, peel, quarter, remove the seeds and dice.

2.

Preheat the oven to 250°C (approximately 500°F).

3.

Rinse the peppers, halve, remove the seeds and ribs. Place the peppers skin side up on a lined baking sheet. Bake until the skin is black and the skin starts to bubble.

4.

Remove the peppers and cover with a damp kitchen towel. Let stand briefly, remove the skin and cube.

5.

Peel and finely chop the shallot and garlic. Sweat in 2 tablespoons of hot oil until translucent. Add the vegetables and pour in the wine. Season with salt and pepper. Simmer over medium heat for about 20 minutes. Season the soup with vinegar and sugar. Thicken with the cornstarch and serve garnished with basil.