Tomato soup with pepper
Ingredients
- 100 ml of olive oil;
- 1 onion;
- 2 red chili peppers;
- 8 red bell peppers;
- 8 tomatoes;
- 1 500 ml of water;
- 3 vegetable bouillon cubes;
- salt - to taste;
- ground black pepper - to taste;
- a few sprigs of parsley.
Cooking
Heat the oil in a saucepan or saucepan over medium heat. Put onion cubes and chopped chili. Fry for about 5 minutes, stirring occasionally.
Add peeled and diced bell peppers and cook another 5 minutes. Then put the cubes of peeled tomatoes and cook, stirring occasionally, until they soften.
Pour in water, add a bouillon cube and spices. Bring to a boil, reduce heat and simmer another 15 minutes. Before serving, garnish with parsley.
I make this soup using a couple of tins of plum tomatoes and it always turns out well
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