Tomato soup with chickpeas and peppers

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 tbsp olive oil
• 400 ml tomatoes, pureed
• 750 ml vegetable stock
• 1 can chickpeas
• 2 tsp balsamic vinegar
• 3 tsp sugar
• e.g. salt and pepper
• e.g. dried oregano
• e.g. Paprika powder, hot
• e.g. cream or crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetarian and so delicious!

Peel and chop the onions and garlic. Trim, deseed, and chop the bell pepper. Sauté the onions and garlic in hot oil, add the bell pepper, and simmer. Pour in the passata and broth and bring to a boil. 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. Finally, finish with cream or crème fraîche. Serve with freshly baked baguette.