


Paprika Tomato soup
30 min
4 servings
Ingredients
- 1 onion
- 1 red pepper
- 3 tbsp olive oil
- 1 tbsp paprika powder
- 400 g of tomato cubes (tin)
- 1 vegetable stock tablet
- 600 ml tap water
- 3 tsp dried rosemary
- 4 tablespoons of crème fraîche
- Cup (65g e) Cheesepop
Instructions
- Chop the onion and cut the peppers into pieces.
- Heat the oil in a soup pan and fry the pepper, the paprika powder and the onion 5 minutes. Add the tomato cubes, the vegetable stock tablet and water and bring to the boil. Add the rosemary and cook over low heat for 20 minutes.
- Purée the soup with the hand blender and season with salt and pepper.
- Distribute over the bowls and add Cheesepops to each bowl.
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