Paprika and tomato soup with feta cheese and croutons

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 glass (370 ml) Tomato-Paprika
  • 1 Onion
  • 2 Garlic cloves
  • 3 TABLESPOONS Oil
  • 1 can(s) (850 ml) Tomatoes
  • 4 discs White bread
  • 100 g Whipped cream
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Chilli powder
  • 200 g Feta cheese
  • 1/2 bunch Chives or chive garlic

Directions

  1. 1

    Drain the peppers well. Peel onion and garlic, dice finely. Heat 1 tablespoon of oil in a large pot. Sauté onion and half of the garlic in it. Add paprika and tomatoes together with the juice, bring to the boil and simmer covered for about 10 minutes.

  2. 2

    In the meantime, dice white bread. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes all around until golden brown. Fry the rest of the garlic briefly. Remove.

  3. 3

    Finely puree the soup with a hand blender. Stir in cream and bring to the boil briefly. Season to taste with salt, pepper, sugar and chilli. Crumble the cheese. Wash the chives and cut into small rolls. Arrange soup in bowls.

  4. 4

    Sprinkle with cheese, croutons and chives.

Nutrition Facts

KCAL
310 kcal
CARBS
24 g
FATS
17 g
PROTEINS
14 g