Tomato soup with sweet pepper and croutons
4 servings
40 minutes
Tomato soup with sweet pepper and croutons is a vibrant dish of Spanish cuisine filled with the aromas of fresh vegetables and creamy butter. Its roots trace back to Mediterranean culinary traditions where tomatoes and peppers hold an important place. The velvety texture of the soup is achieved through a combination of flour, milk, and stewed tomatoes, while the crunchy croutons add a pleasant contrast. Sweet pepper gives the dish a light sweetness, and herbs refresh the taste. It is best served hot, complemented by fresh bread. It warms in cool weather and pairs excellently with light white wines. This soup is a true gastronomic symphony that combines flavor richness and texture tenderness, creating unforgettable sensations.
1
Peel the tomatoes, cut them in half, and remove the seeds.
- Tomatoes: 3 pieces
2
Chop the onion and sauté in butter with flour and salt.
- Onion: 1 head
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Salt: to taste
3
Combine onion and tomatoes, cover with warm water, and bring to a boil. Cook for 20 minutes.
- Onion: 1 head
- Tomatoes: 3 pieces
4
Cut the bell pepper into cubes and add it to the soup. Cook for 5 minutes. Add salt and pepper.
- Sweet pepper (capsicum): 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Boil the egg hard, slice it, and add it to the soup.
- Chicken egg: 2 pieces
6
Pour milk into the soup. Sprinkle with chopped greens.
- Milk: 50 ml
- Fresh herbs: 1 bunch
7
Cut the white bread into cubes and fry in butter. Add the croutons to the soup.
- White bread: 100 g
- Butter: 50 g
