Ripe tomatoes, bread, bell pepper, and cream: these are the perfect leftovers that you need to make this quick and easy last-minute tomato soup! This soup is ready in 20 minutes.
Total Time
20min
3.5
2 Ratings
Author: Simple. Tasty. Good.
Servings:
2
Ingredients
•
2
Medium
Tomatoes
, ripe
•
1
Medium
Onion
•
2
cloves
Large
Garlic
•
1
slice
White Bread
, day old
•
1/2
Red Bell Pepper
•
1 1/2
cups
Vegetable Stock
or Chicken Stock
•
1/3
cup
Cream
•
1
handful
Fresh Mint
•
1
Tbsp
Tomato Paste
•
2
Bay Leaves
•
3
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Peel and chop the Onion (1) and the Garlic (2 cloves). Add them to a large saucepan together with the Bay Leaves (2) and Olive Oil (3 Tbsp).
2.
Place the pan over medium-high heat and stir well. Then roughly chop up the Tomatoes (2), Tomato Paste (1 Tbsp), and the Red Bell Pepper (1/2). Add it to the pan.
3.
Stir again. Dice the White Bread (1 slice) up roughly and add it to the pan together with the Vegetable Stock (1 1/2 cups). Season with Ground Black Pepper (to taste).
4.
Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a fierce boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.
5.
Stir in the Cream (1/3 cup).
6.
Also add the Fresh Mint (1 handful) and blend again.
7.
Check the seasoning and add Salt (to taste) and extra pepper, if necessary. Scoop the hot soup into large bowls and serve piping hot.
Nutrition Per Serving
CALORIES
498
FAT
36.6 g
PROTEIN
6.8 g
CARBS
37.9 g
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