← All recipes

🍲 Creamy Tomato Bean Soup with Crispy Garlic Bread

685 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp olive oil
• 1 large onion (chopped)
• 2 cans red beans (kidney beans 400 g each)
• 4 tbsp tomato paste
• 1 can peeled tomatoes (400 g)
• 1 tsp chili spice
• salt
• black pepper
• 1 pinch cayenne pepper
• 0.75 l meat broth
• 300 g carrots
• 1 red bell pepper
• 1 baguette
• 175 g butter
• 4 garlic cloves (finely pressed)
• salt
• 1 chopped kitchen herbs (to your choice e.g. oregano, dill, thyme etc.)

Instructions

1. 1. Heat the olive oil in a large pot.
2. 2. Add the chopped onion and cook until soft.
3. 3. Pour the beans into a colander.
4. 4. Rinse the beans with cold water.
5. 5. Let the beans drain well.
6. 6. Stir the tomato paste into the onions.
7. 7. Add the tomatoes to the pot.
8. 8. Puree the soup finely with a hand blender.
9. 9. Return the drained beans to the soup.
10. 10. Season the soup with salt.
11. 11. Season the soup with pepper.
12. 12. Season the soup with cayenne pepper.
13. 13. Season the soup with chili seasoning.
14. 14. Pour the meat broth into the soup.
15. 15. Bring the soup to a boil slowly.
16. 16. Wash the carrots.
17. 17. Slice the carrots into thin rounds.
18. 18. Remove the inside of the bell pepper.
19. 19. Wash the bell pepper.
20. 20. Dice the bell pepper into small cubes.
21. 21. Add the carrots to the soup.
22. 22. Add the pepper cubes to the soup.
23. 23. Simmer the soup over low heat.
24. 24. Simmer the soup for about 15 to 20 minutes.
25. 25. Taste the soup again and adjust seasoning.
26. 26. Serve the soup hot.
27. 27. Preheat the oven to 200 degrees Celsius.
28. 28. Take the butter out of the refrigerator.
29. 29. Let the butter soften at room temperature.
30. 30. Press the garlic.
31. 31. Mix the softened butter with the garlic.
32. 32. Add the spices to the butter mixture.
33. 33. Season the butter mixture with salt.
34. 34. Cut diagonal slits into the white bread.
35. 35. Spread the garlic butter into the slits.
36. 36. Place the bread on a baking sheet.
37. 37. Place the bread on the middle rack.
38. 38. Bake the bread for about 10 minutes.
39. 39. Slice the bread completely into pieces.
40. 40. Serve the bread hot.

Nutrition per serving

• kcal: 685
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 78 g