in Soup Recipes

Pepper and tomato soup

updated

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Ingredients for 6 servings:

  • 400 g bell peppers, peeled
  • 1 can/n tomatoes, chunky
  • 200 g cream
  • 2 sausages (Debrecziner)
  • 2 tbsp crème fraîche
  • 2 shallots
  • 1 garlic clove(s)
  • ½ bunch parsley
  • 3 tbsp oil
  • 200 ml vegetable stock
  • e.g. salt and pepper
  • n. B. sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simply

Dice the shallots and garlic, wash the parsley, and drain and finely chop the bell peppers. Sauté the shallots and garlic in a pan with two tablespoons of oil. Add the bell peppers and tomatoes, pour in the cream and stock, and simmer for about six minutes. Slice the sausages and fry them in a pan with a little oil until crispy. Purée the soup with an immersion blender and season with salt, pepper, and sugar. Serve sprinkled with crème fraîche, sausage slices, and parsley. It goes perfectly with flatbread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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