Pepper soup with toasted baguette
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ingredients
2 pcs onion 2 pcs coloured peppers 250 g tomato 3 tbsp olive oil pinches salt pinches ground black pepper a little broth 1 pcs baguette a little oil 2 cloves garlic 15 g grated Parmesan
procedure
1. Wash the peppers thoroughly under running water, cut in half, remove the seeds and cut into strips. Wash the tomatoes, cut them open, remove the seeds and cut them into cubes. Peel and finely chop the onion. Heat the oil in a saucepan and fry the onions. Add the peppers, tomatoes, salt, ground black pepper, pour in the stock and cook over a low heat for about 25 minutes. 2. Meanwhile, cut the baguette into smaller pieces and fry on both sides in hot oil. Brush each piece with pressed garlic and sprinkle with grated Parmesan cheese. Serve the cooked soup with toasted baguette.
