Paprika Tomato Soup

Ingredients

• 500 g ripe tomatoes
• 250 g red bell peppers
• 1 Shallot
• 2 Garlic cloves
• olive oil
• 800 ml broth
• Salt
• Pepper
• 1 tbsp White Wine Vinegar
• 1 tbsp sugar
• 2 tsp cornstarch
• basil (for garnish)

Instructions

1. 1.

   Blanch the tomatoes, shock them in cold water, peel, quarter, remove seeds and dice finely.

2. 2.

   Preheat the oven to 250°C with upper and lower heat.

3. 3.

   Wash the peppers, halve them, remove seeds and white membranes, place skin side up on a parchment-lined baking sheet. Roast in the preheated oven until the skins blacken and blister.

4. 4.

   Remove the halves, cover with a damp kitchen towel, let rest briefly, peel and dice similarly.

5. 5.

   Peel the shallot and garlic, finely chop, and sauté in a pot with 2 tbsp hot oil until translucent. Add the vegetables, pour in the broth, season with salt and pepper, and simmer over medium heat for about 20 minutes. Season the soup with vinegar and sugar, thicken with cornstarch dissolved in cold water if desired, ladle into glasses and garnish with basil.