Tomato Soup with Chickpeas and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic)
- 1 red pepper (s)
- 1 tablespoon olive oil
- 400 ml tomatoes, passed
- 750 ml vegetable stock
- 1 can chickpeas
- 2 teaspoons balsamic vinegar
- 3 teaspoons sugar
- Salt and pepper
- Oregano, dried
- Paprika powder, hot as rose
- cream or crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions and garlic. Clean, core and also chop the bell pepper.
- Sauté the onions and garlic in hot oil, add the paprika and stew. Pour in the tomatoes and the broth and bring to the boil. Let everything simmer for about 15 minutes. Drain the chickpeas and stir into the soup with the balsamic vinegar and sugar. Season the soup with salt, pepper, oregano and paprika, then refine with cream or crème fraîche.
- Freshly baked baguette tastes good with it.
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