Peppery Tomato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s), fresh, ripe
- 3 spring onion (s)
- 2 red pepper (s)
- 2 cloves garlic
- 2 teaspoons olive oil
- 1 teaspoon celery salt
- 0.5 teaspoon ½ black pepper, freshly ground
- 250 ml chicken broth
- 1 teaspoon thyme, fresh
- 2 teaspoons basil, fresh
- 2 teaspoons parsley, fresh
- 0.5 teaspoon ½ cayenne pepper
- 1 tablespoon butter, cold
- 0.25 teaspoon ¼ thyme, fresh
- teaspoon ⅛ pepper, black, freshly ground
- 2 teaspoons basil, fresh
- teaspoon ⅛ pepper, black, freshly ground
- 0.5 ½ cup sour cream
- 2 tablespoon parmesan
Print Recipe
Pin Recipe Instructions
- Peel and quarter the tomatoes, cut the onions into cm large pieces, clean the peppers and cut into cm large pieces, peel and chop the garlic.
- Heat oil in a pot. Sauté the onions, peppers and garlic for 5 minutes over medium heat. Add tomatoes, salt and pepper and simmer for another 5 minutes. Add the stock and simmer for another 10 minutes. Add thyme, basil, parsley and cayenne pepper. Simmer gently for 3 minutes.
- Puree the soup with a hand blender until creamy.
- Mix the sour cream with the basil, pepper and Parmesan and serve with the soup.
- If you like it even more peppery, you can of course add more freshly ground black pepper or a little chili paste.
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