🍲 Creamy Manzanilla Chili Soup with Toasted Bread

Name: Creamy Manzanilla Chili Soup with Toasted Bread
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Manzanilla beans (canned); 500 ml Passata tomatoes; 2 Stk Onions; 3 Stk Garlic cloves; 1 Stk Red bell pepper; 200 ml Coconut milk (can, 400 ml); 1 Stk Red chili (fresh); 2 EL Olive oil; 1 TL Salt; 4 Stk Bread slices (baguette); 30 g Cheese (Gouda, grated)

410 kcal · 35 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g Manzanilla beans (canned)
500 ml Passata tomatoes
2 Stk Onions
3 Stk Garlic cloves
1 Stk Red bell pepper
200 ml Coconut milk (can, 400 ml)
1 Stk Red chili (fresh)
2 EL Olive oil
1 TL Salt
4 Stk Bread slices (baguette)
30 g Cheese (Gouda, grated)

Instructions

1. Dice the onions, garlic, and bell pepper into small cubes.
2. Heat the olive oil in a large pot. Sauté the onions, pepper, and garlic for 5 minutes until soft.
3. Add the rinsed Manzanilla beans and the passata tomatoes. Bring the mixture to a boil.
4. Reduce the heat and let the soup simmer for 15 minutes to allow flavors to meld.
5. Reduce heat to low. Stir in the coconut milk until the soup is creamy.
6. Slice the red chili into thin rings. Remove the seeds to control the heat (optional).
7. Season the soup with salt. Blend the soup briefly with an immersion blender to achieve a creamy texture without making it completely smooth.
8. Place the bread slices under the grill until golden brown.
9. Ladle the soup into 4 bowls. Add the chili rings and grated cheese on top. Place one bread slice in each bowl.

Nutrition per serving

kcal: 410
Protein: 18 g · Fett/Fat: 22 g · Carbs: 38 g