Table of contents:
- Ingredients for Tomato Soup with Bell Pepper and Thyme
- Method of making tomato soup with bell pepper and thyme
Tomato soup is a traditional southern dish. Thick, rich, flavored with fragrant thyme and red pepper, it will decorate any dinner: after all, in the hot season you can limit yourself to one first course, if it is hearty. The ingredients of the soup need to be cooked for a long time, in which case the al dente method will not work, no matter how much you want to preserve more vitamins. Vegetables will have to be boiled almost to a creamy state to get the desired consistency.
The dish is usually seasoned with sour cream or crème fraîche, which is basically the same thing.
Having a small thermos, it is convenient to take hot soup with you to work, its consistency allows it.
- Cooking time: 1 hour
- Servings: 6
Ingredients for Tomato Soup with Bell Pepper and Thyme
- 1.5 liters of chicken broth;
- 300 g potatoes;
- 150 g sweet pepper;
- 500 g of tomatoes;
- 5 g ground red pepper;
- sea salt, granulated sugar, fresh thyme, black pepper.
Method of making tomato soup with bell pepper and thyme
Ready-made chicken broth from packages, stock cubes or rich homemade broth made from chicken with vegetables and spices are suitable for cooking. Better, of course, to give preference to home - there will be less preservatives and harmful additives: enough "harmful" from the environment gets into our body without them.
So, pour the broth into a soup pot, heat to a boil.
Peel the potatoes, cut them into small cubes, send them to the pan. Cook over medium heat for 12 minutes.
We clean the sweet bell pepper from pulp, seeds and stalks. Cut into medium cubes and place in a soup pot. For this recipe, red and yellow peppers are suitable, you should not add green peppers, it will give the finished dish a not appetizing brown tint.
Mature and even overripe tomatoes are suitable, the main thing is that they are healthy, preferably sweet and without signs of spoilage. So, prepare the tomatoes - put them in a deep bowl, fill them with boiling water. After 2-3 minutes, cool under a tap or in a bowl of ice water, make an incision, remove the skin. Then cut into small cubes. We send chopped tomatoes to the rest of the ingredients.
Now add ground red pepper, hot and hot to taste, granulated sugar and salt. A pinch of sugar will never be too much in tomato soup, it will balance the flavor, unless, of course, you harvest in southern countries.
Cook over medium heat for about 40 minutes, all ingredients should boil well, become soft, give the broth the maximum amount of their flavors.
We take out about half of the finished vegetables with a ladle, grind with a blender until smooth, send them back to the pan. Thus, a variety of structures are obtained - a delicate creamy soup and vegetable pieces.
Add a twig and some fresh thyme leaves to the saucepan, bring to a boil again, and leave under the lid for a few minutes. Then pour into plates, season with sour cream, pepper with freshly ground black pepper and serve hot with a slice of fresh bread. Bon Appetit!
