Paprika and tomato soup with cabanossi

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

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

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

Directions

1
Drain the roasted peppers. Peel onions and garlic and dice finely. Cut Cabanossi into slices.
2
Heat the oil in a large pot. Fry the cabanossi briefly in it and take it out. Sauté onions and garlic in hot frying fat. Stir in tomato paste, sweat briefly. Deglaze with tomatoes and juice and 1⁄2 l water.
3
Add roasted peppers and stock, bring to the boil. Simmer for about 5 minutes.
4
In the meantime, clean, wash and finely dice fresh peppers. Puree the soup with a hand blender. Season to taste with salt, pepper, sugar and paprika. Warm up the cabanossi slices and paprika cubes briefly.
5
Arrange the soup and crumble the feta over it.