Tomato soup is such a classic dish. Why don’t you give it a bit of a Spanish twist to make it a bit different?! This soup is sweet because of the grilled peppers, sour from the tomatoes and spiced up with smoked paprika and chili powder. This amazing combination brings you straight to Spain. And to top it off; add some meatballs, vermicelli or serve with freshly baked off bread depending on how filling you want the soup to be. The soup is creamy soft but completely lactose free and without the meatballs it would be great for vegetarians too!
1 clove Garlic
70 gr. Tomato Puree
2 grilled red Peppers/Paprika (about half a 450 gr. jar)
1 tsp Smoked Paprika powder (sweet)
1/2 tsp Chili powder
250 ml Passata (or the equivalent in fresh tomatoes)
450 ml Beef Stock (or vegetable for a vegetarian version)
1 tbsp Sugar
To serve: pre-baked meatballs, bread and some chopped chives
– Cut the onion and grilled peppers.
– Heat some oil in a soup pan and sweat the onion for a few minutes. Add a crushed clove of garlic.
– Add the tomato puree and bake for a few minutes.
– Put the grilled peppers, smoked paprika powder and chili powder in the pan. Stir through.
– Add the passata and the stock. Bring to a boil and let it simmer for 10 minutes.
– Take off the heat and put it in a blender or use a hand blender until you have a smooth soup.
– Taste! Add some sugar if it’s a bit too sour and season to taste with salt and black pepper. Put back on the heat and warm through.
– If using vermicelli, add this and simmer for 5 more minutes.
Serve with the meatballs and some chopped chives.