Tomato soup with stewed peppers
Description
The recipe won't take much time. In my family, we really love tomato soups, and I often prepare them in various versions. The most important tip—choose ripe tomatoes and peppers. I recommend serving the soup prepared according to this recipe with "nachos." Try it, I promise you'll like it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Crush the garlic cloves with a knife, peel them, and add to the heated olive oil in a frying pan. Clean the sweet pepper, cut it into pieces of arbitrary size, and add it to the garlic. Sauté slightly, without allowing a golden crust to form.
- 2
Step 2
Add tomato paste, a teaspoon of sugar, and heat, stirring, for a few minutes.
- 3
Step 3
Add the mashed ripe tomatoes and simmer until the peppers are soft. If desired, add a little wine vinegar. Pour in half a liter of boiling water and cook for 3 minutes. Blend the soup with a blender until smooth. Add the corn and cook for another couple of minutes.
- 4
Step 4
Add the spices and turn off the heat. Cover the soup pot tightly with a lid and let it steep for about 10 minutes.
- 5
Step 5
I specially prepare pseudo-nachos from lavash with spices for this soup. Cut the lavash into random pieces, brush them with salted beaten egg, place on parchment paper, and sprinkle with cheese. On top of the cheese, add a Mexican spice blend and chili pepper flakes. Bake the nachos in a preheated oven at 220°C for about 5–7 minutes, until golden and crispy.
- 6
Step 6
Serve the soup hot, with crispy chips and fresh herbs.