Creamy pepper soup

Name: Creamy pepper soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 red pepper (about 500 g); 2 medium-sized tomatoes; 2 medium-sized onions; 1 small clove of garlic; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Paprika or tomato paste (tube); 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, pepper, 1 pinch of sugar; 3-4 discs Toast; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 red pepper (about 500 g)
2 medium-sized tomatoes
2 medium-sized onions
1 small clove of garlic
3 TABLESPOONS Olive oil
2 TABLESPOONS Paprika or tomato paste (tube)
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, pepper, 1 pinch of sugar
3-4 discs Toast
1/2 bunch Parsley

Directions

1
Clean and wash the peppers and tomatoes. Peel onions and garlic. Cut everything into pieces
2
Fry the bell peppers, tomatoes, onions and garlic in 2 tbsp. of hot oil. Sweat the paprika pulp. Deglaze with 1/2 l water, bring to the boil. Stir in broth. Season with salt, pepper and sugar. Simmer covered for about 10 minutes
3
If necessary, peel and dice the toast and fry it in 1 tbsp. hot oil. Puree soup, sieve if necessary. Season to taste. Wash and chop parsley. Sprinkle the soup with croutons and parsley. Tastes hot and cold