Pepper Tomato Soup

Ingredients

• 4 red bell peppers
• 320 g tomatoes
• 1 onion
• 1 Garlic clove
• 6 tbsp Olive oil
• 2 tbsp Tomato paste
• 600 ml Vegetable Broth
• Salt
• black pepper (freshly ground)
• 75 g whole‑grain baguette
• 10 g chives (0.5 bunch)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and finely dice. Wash the tomatoes. To peel, score each tomato crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water, then peel. Quarter the tomatoes, deseed and cut into pieces.

2. 2.

   Peel and finely chop the onion and garlic. Heat 2 tbsp olive oil in a pot. Add onion, garlic and tomato paste and sauté for 5 minutes over medium heat. Add the peppers and simmer together for 5 more minutes. Add the tomatoes and broth, bring to a boil once. Season with salt and pepper, cover and let it simmer on low heat for about 20 minutes.

3. 3.

   Meanwhile cut the baguette into cubes and crisp them in the remaining oil. Wash the chives, shake dry and slice into rings. Puree the soup with an immersion blender and divide among four bowls. Sprinkle with the croutons and chives before serving.