Chili pepper tomato soup

Chili pepper tomato soup

Chili pepper tomato soup


600 g tomatoes
2 bell peppers
½ chili
4 cloves of garlic
500 ml vegetable stock
1 tsp paprika
2 tsp dry italian herbs
salt to taste
olive oil

Spicy cream soup made from baked tomatoes with chili peppers and garlic will warm perfectly on a cold winter day.

Cooking Method:

1. Preheat the oven to 180 degrees. For tomatoes and bell pepper, cut the stalks and put the vegetables in a slightly oiled form, send to the oven and bake for about 30 minutes, until soft. Let the prepared vegetables cool down a bit and carefully remove the peel, preserving the juice.

2. Put peeled garlic and chili in a blender. Add the baked vegetables along with the allocated juice, beat until smooth. Put the mass in a pan, add paprika, salt to taste, herbs and vegetable broth. Stir the soup a little while stirring. Pour the finished soup into plates and add a few drops of olive oil.

Bon Appetit!

Chili pepper tomato soup

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