Paprika and tomato soup with cabanossi

Name: Paprika and tomato soup with cabanossi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 2-3 Garlic cloves; 1 glass (370 ml) roasted peppers; 150 g Cabanossi; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 500 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 red pepper; 200 g Feta cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
2-3 Garlic cloves
1 glass (370 ml) roasted peppers
150 g Cabanossi
2 TABLESPOONS Oil
7-10 Tbsp Sugar
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
500 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 red pepper
200 g Feta cheese

Directions

1
Peel and finely dice the onions and garlic. Drain roasted peppers and dice them coarsely. Cut Cabanossi into slices. Heat the oil in a pot, fry the cabanossi briefly while turning, remove.
2
Sauté onions and garlic in the frying fat. Add roasted peppers, sauté briefly. Sprinkle with 1 tsp. sugar, stir in tomato paste and sauté briefly. Deglaze with ##tomatoes## including juice and stock, bring to the boil, season with salt, pepper, 1 pinch of sugar and paprika and let simmer covered for about 10 minutes.
3
In the meantime, clean, wash and finely dice fresh peppers. Crumble feta cheese. Remove the soup from the stove, puree it with a blender, season again with salt, pepper, sugar and paprika.
4
Add cabanossi and paprika cubes, bring to the boil. Arrange soup, sprinkle with feta.