Paprika Tomato Soup
recipe

A delicious and hearty paprika-tomato soup enhanced by grilled peppers and white beans. Serve with oven-grilled garlic bread.
Preparation Time: 45 minutes
Serving Size: 4 servings

Ingredients:

- 4 red bell peppers
- 1 can (400 g) crushed tomatoes
- 1 can (400 g) large white beans
- 1 onion
- 2 garlic cloves
- 2 stalks celery
- 1 tablespoon olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil (for garnish)

Garlic Bread:

- 4 slices of bread
- 50 g butter
- 2 garlic cloves

Instructions:

1. Grill the bell peppers in the oven at 220°C (428°F) for about 20-25 minutes until the skins are blackened. Transfer to a bowl and cover with plastic wrap. Let cool for about 15 minutes to make peeling easier.
2. Peel and chop the onion, garlic, and celery. Heat the olive oil in a pot and sauté the onion, garlic, and celery for a few minutes.
3. Add the crushed tomatoes, white beans, and vegetable broth. Let the soup simmer on low heat for about 10 minutes.
4. Once the peppers are cool, remove the skins and chop the peppers. Add them to the soup and blend with an immersion blender until smooth.
5. Season the soup with salt and pepper. Heat further if necessary.
6. Prepare the garlic bread: Mix the crushed garlic into the butter and spread it on the bread slices. Grill the slices in the oven at 200°C (392°F) for about 5-7 minutes, turning once.
7. Serve the hot soup with garlic bread, garnished with fresh basil.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 10 g

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