Tomato and Pepper Bread Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g red pepper (s)
- 4 spring onion (s)
- 2 cloves garlic)
- 800 g tomato (s)
- 2 rolls or ciabatta
- 3 tablespoon olive oil
- 1 ½ tablespoon tomato paste
- 1 teaspoon, leveled chilli flakes
- 1 liter vegetable stock
- basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper into pieces approx. 2 cm in size. Cut the spring onions into pieces approx. 1 cm in size. Peel garlic and chop finely. Cut tomatoes into 2 cm pieces
- Heat the olive oil in a large saucepan, fry the paprika, garlic and spring onions over a medium heat for about 5 minutes. Add tomato paste and chilli flakes, stir well and simmer with the broth for about 10 minutes. Add tomatoes and simmer for another 5 minutes.
- Fold the chopped basil into the soup. Salt and pepper. Now pluck the roll into pieces and add.
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