Summary

Ingredients

• 5 onion (s)
• 5 clove (s) garlic
• 3 chilli pepper (s), as required
• 3 bell pepper (s), color does not matter
• 160 g salami, finely sliced
• 2 tablespoon tomato paste
• 2 cans tomatoes, chunky
• 3 packages tomatoes, strained (500 g each)
• 5 scoops mozzarella, alternatively: Gouda
• marjoram
• thyme
• basil
• Soup seasoning
• salt and pepper
• water
• olive oil

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Instructions

1. Roughly chop half of the onion and the garlic and fry in olive oil (should be browned on the bottom of the pot). Cut the chilli and add to it. Roast the tomato paste and then add 1 can of chunky tomatoes and a little water. Simmer everything briefly and then puree.
2. Cut the bell pepper into pieces, cut the remaining onions into small cubes and add both. Add the remaining ingredients. Season the soup with the spices and simmer for about 30 minutes. Depending on the thickness of the soup, add water. Stir the soup more often and be careful not to form lumps of cheese. Warning: Do not cook too hard, otherwise the cheese will crumble.