Bell Pepper Soup with Cocktail Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 bell peppers, yellow
- 1 onion (s), cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika powder, noble sweet
- 0.5 liter ½ vegetable stock
- 1 orange (s), juice it
- 250 g cocktail tomatoes
- salt
- Pepper, fresh from the mill
For the set:
- Parsley, potato chips or toasted bread croutons
Print Recipe
Pin Recipe Instructions
- Peel, quarter, core and dice the peppers with a peeler. Dice the onion as well. Sauté the paprika in hot oil, fill up with the broth and cook for about 15 minutes.
- Puree the soup with the hand blender and add the orange juice. Wash tomatoes, cut in half and add to the soup. Season to taste with salt and freshly ground pepper.
- Serve with fresh parsley, potato chips or toasted bread croutons as desired.
- Annotation:
- This soup also tastes great chilled.
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