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🍲 Roasted Paprika Tomato Soup
147 kcal · 30 min · 4 servings
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Ingredients
- 500 g ripe tomatoes
- 250 g red bell peppers
- 1 shallot
- 2 garlic cloves
- olive oil
- 800 ml broth
- salt
- pepper
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- 2 tsp cornstarch
- basil (for garnish)
Instructions
- 1. Pour boiling water over the tomatoes.
- 2. Immediately plunge the tomatoes into cold water to stop the cooking process.
- 3. Peel the skin off the tomatoes.
- 4. Cut the tomatoes into quarters.
- 5. Remove the seeds from the tomatoes.
- 6. Dice the tomato flesh into small pieces.
- 7. Preheat the oven to 250 degrees Celsius.
- 8. Wash the bell peppers thoroughly.
- 9. Cut the bell peppers in half.
- 10. Remove the seeds and the white inner walls of the bell peppers.
- 11. Place the pepper halves skin-side up on a baking sheet lined with baking paper.
- 12. Roast the peppers in the preheated oven.
- 13. Wait until the skin turns black and blisters.
- 14. Take the pepper halves out of the oven.
- 15. Cover the peppers with a damp kitchen towel.
- 16. Let the peppers rest for a short time.
- 17. Peel the skin off the pepper halves.
- 18. Dice the peppers into small pieces.
- 19. Peel the shallot.
- 20. Peel the garlic.
- 21. Finely chop the shallot and garlic.
- 22. Heat two tablespoons of oil in a pot.
- 23. Sauté the shallot and garlic in the hot oil until translucent.
- 24. Add the diced vegetables to the shallot and garlic.
- 25. Pour the broth over the vegetables.
- 26. Season the soup with salt.
- 27. Season the soup with pepper.
- 28. Simmer the soup over medium heat for about twenty minutes.
- 29. Taste the soup and adjust with vinegar.
- 30. Taste the soup and adjust with sugar.
- 31. Dissolve cornstarch in cold water.
- 32. Thicken the soup as desired with the starch-water mixture.
- 33. Fill the soup into jars.
- 34. Garnish the soup with basil.
- 35. Serve the soup.
Nutrition per serving
- kcal: 147
- Protein: 3 g · Fett/Fat: 8 g · Carbs: 16 g