|
233 kcal |
0:40 min |
Medium |
1 |
Fresh tomato and bell pepper soup
Soup from fresh tomatoes and peppers - a summer proposal full of vitamins.
Ingredients
| vegetable broth | 1.5 cup |
| garlic | 1 clove |
| canola oil | 1 tablespoon |
| red bell pepper | 0.5 piece |
| tomato | 2 piece |
| dried thyme | 0.5 tablespoon |
| salt | 1 dash |
| erythrol sugar | 1 teaspoon |
Preparation process
1. bake the peppers in an oven preheated to 200 degrees C for about 15 minutes, until the skin is browned.
2. put the roasted peppers in a plastic bag or wrap them in aluminum foil and leave them to cool.
3. pull the skin off the peppers. Scald the tomatoes, peel off the skin, cut into cubes.
4. peel garlic, slice and fry in hot oil. Add tomatoes and chopped peppers to garlic.
5. fry the whole thing, pour in the broth and simmer for about 20 minutes, then blend to a cream.
6. season the soup with salt, sugar and thyme. Pour the finished soup onto a plate.
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