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🍽️ Creamy Tomato and Pepper Soup

125 kcal · 30 min · 4 servings

Ingredients

• 1 kg ripe tomatoes
• 2 tbsp olive oil
• 2 shallots
• 1 clove garlic
• 1 red chili
• 2 tbsp tomato paste
• 1 pinch sugar
• 400 ml vegetable broth (instant)
• 5 tbsp red wine
• 1 tsp dried oregano
• salt
• pepper (from the mill)
• 2 tbsp small capers
• 2 tbsp finely chopped black olives

Instructions

1. 1. Bring the broth to a boil in a large pot.
2. 2. Add the tomatoes to the boiling broth for 30 seconds.
3. 3. Immediately place the tomatoes in a bowl of ice water to stop the cooking process.
4. 4. Peel the skin off the tomatoes.
5. 5. Cut the peeled tomatoes into quarters.
6. 6. Wash the peppers and slice them lengthwise.
7. 7. Remove the seeds and core from the peppers.
8. 8. Roughly chop the peppers.
9. 9. Peel the shallots and dice them finely.
10. 10. Peel the garlic and dice it finely.
11. 11. Heat the olive oil in a pot.
12. 12. Sauté the shallots and garlic in the hot oil until translucent.
13. 13. Add the tomatoes and peppers to the pot.
14. 14. Sauté the vegetables for about 5 minutes.
15. 15. Stir the tomato paste into the mixture.
16. 16. Stir the sugar into the mixture.
17. 17. Pour the red wine into the pot.
18. 18. Pour the broth into the pot.
19. 19. Add salt to the soup.
20. 20. Add pepper to the soup.
21. 21. Add oregano to the soup.
22. 22. Simmer the soup for about 20 minutes.
23. 23. Purée the soup finely with an immersion blender.
24. 24. Strain the soup through a fine sieve.
25. 25. Season the soup to taste.
26. 26. Fill the soup into bowls or jars immediately.
27. 27. Sprinkle the soup with capers.
28. 28. Sprinkle the soup with olives.
29. 29. Serve the soup.

Nutrition per serving

• kcal: 125
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 10 g