Try this tomato pepper soup with basil and goat's cheese pearls! A delicious soup that's on the table in 30 minutes. A nice starter or ideal as lunch.
Tomato pepper soup with basil and goat's cheese pearls
number of people
4 personspreparation time
30 minuteningredients
- Bettine Pearls 100 grams
- 5 to 6 tomatoes
- 2 red pointed peppers
- 200 grams carrot
- 1 onion
- 2 garlic cloves
- 1 small can of tomato puree
- dash of olive oil
- 1 vegetable stock cube
- 800 ml water
- large handful of fresh basil pepper
Bettine Pearls 100 grams
5 to 6 tomatoes
2 red pointed peppers
200 grams carrot
1 onion
2 garlic cloves
1 small can of tomato puree
dash of olive oil
1 vegetable stock cube
800 ml water
large handful of fresh basil pepper
kitchen equipment
- Soup pan
- Hand blender
Rated 4.5/5
based on 10 customer reviews
preparation
Chop the onion. Chop the garlic finely. Cut the tomatoes into segments. Cut the pepper and the carrot into pieces.
Heat a dash of olive oil in a pan. Fry the onion until it becomes glassy. Add the garlic and fry for a minute.
Add the tomato puree and stir well.
Then add the carrot, sweet pepper and tomatoes. Stir well again.
Pour in the water and throw the stock cube into the pan. Bring the soup to the boil and leave to simmer for 20 minutes with the lid on the pan.
Add the basil and season the soup with a little pepper. Then puree the soup until smooth with the hand blender.
Pour the soup into bowls. Top the soup with the Bettine goat's cheese pearls and some fresh basil leaves if desired.
