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🍽️ Creamy Tomato-Pepper Soup with Crispy Croutons

164 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 250 g chunky tomatoes (can)
• 0.5 l broth
• 150 ml vegetable juice
• 1 bay leaf
• salt
• pepper (from the mill)
• 2 tbsp crème légère (or crème fraîche)
• 1 pinch sugar
• 2 slices toast bread
• 1 tbsp olive oil
• 1 tbsp freshly chopped parsley
• parsley (for garnish)

Instructions

1. 1. Halve the pepper and remove the seeds.
2. 2. Wash the pepper and dice it finely.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and garlic.
5. 5. Heat the olive oil in a pot.
6. 6. Sauté the onions, garlic, and tomato paste in the oil.
7. 7. Add the diced pepper.
8. 8. Simmer the pepper for 5 minutes.
9. 9. Add the tomatoes, broth, and juice to the pot.
10. 10. Bring the mixture to a boil once.
11. 11. Season with the bay leaf, salt, and pepper.
12. 12. Cover the pot.
13. 13. Simmer the soup on low heat for approx. 20 minutes.
14. 14. Puree the soup finely at the end.
15. 15. Adjust the seasoning of the soup with salt, pepper, and sugar.
16. 16. Remove the crust from the toast bread.
17. 17. Cut the bread into cubes.
18. 18. Fry the bread cubes in hot oil for approx. 2 minutes until golden brown.
19. 19. Add the parsley briefly.
20. 20. Place the croutons on kitchen paper to absorb excess oil.
21. 21. Fill the soup into pre-warmed bowls.
22. 22. Add a dollop of Crème légère to the soup.
23. 23. Sprinkle the soup with the croutons and parsley.
24. 24. Serve the soup.

Nutrition per serving

• kcal: 164
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 14 g