We love soup and tomato soup is at the top of our favorites list. Do you also love tomato soup? And would you like a variant with a little more spice? Then this spicy tomato-paprika soup might be something for you! Watch the video below for the full recipe.
Ingredients
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2 cloves of garlic
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750 grams sweet cherry tomatoes (or other ripe tomatoes, diced)
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6 tablespoons olive oil
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2 small red onions
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1 large red bell pepper
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1 large green bell pepper
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1 red pepper
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1 tablespoon (smoked) paprika powder
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200 ml tomato juice
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30 grams of parsley
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4 heaped spoons of Bulgarian (or Greek) yogurt
Preparation
Step 1: Preheat the oven to 220°C. Clean the garlic and cut it in half.
Step 2: Put the cherry tomatoes together with the garlic and 1 tablespoon of olive oil in an oven dish and put the tomatoes in the oven for about 10 minutes.
Step 3: Meanwhile, peel and chop the onions. Clean the peppers and pepper (seeds can be left if you like it spicy). Cut the peppers into small cubes and the pepper into rings.
Step 4: Heat 1 tablespoon of olive oil in a soup pan and fry the onion, bell pepper and pepper over a low heat. After 5 minutes, add the paprika and tomato juice and let it simmer gently.
Step 5: Blend the parsley salsa with the rest of the olive oil and a little salt in a food processor or using an immersion blender. Remove the cherry tomatoes from the oven and transfer them to a high bowl with the liquid and garlic. Puree the tomatoes with the immersion blender.
Step 6: Add the mashed tomatoes to the bell pepper mixture. Reheat the soup for a while. Dilute with some water if necessary.
Step 7: Serve the soup in deep plates or bowls, garnished with a spoonful of yogurt and a scoop of the parsley salsa.
This is a recipe from www.puurGezond.nl
Number of persons
6
Duration
30 minutes