Spicy tomato soup with buckwheat, vegetables, chili and garlic

Spicy tomato soup with buckwheat

Portions: 6 persons | Preparation: 70 minutes

The spicy paprika aroma, the spiciness of chili and the subtle touch of basil and garlic give this simple tomato soup a wonderful taste. An atypical one with buckwheat that is worth preparing.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Spicy tomato soup with buckwheat
Spicy tomato soup with buckwheat

Portions: 6 persons | Preparation: 70 minutes

The spicy paprika aroma, the spiciness of chili and the subtle touch of basil and garlic give this simple tomato soup a wonderful taste. An atypical one with buckwheat that is worth preparing.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Roast, Stew, boil | Menu: Soups | Cuisine: German recipes

Ingredients

  • 1 onion, large
  • 1 clove of garlic, small
  • 1 chili pepper
  • 1¹⁄₂ kg tomatoes
  • 2 tbsp vegetable oil
  • 1 tbsp paprika
  • 30 g basil, fresh
  • 500 ml vegetable stock, or water
  • 200 g buckwheat
  • salt, to taste
  • black pepper, to taste

Instructions

  1. Peel the vegetables and cut into pieces.
  2. Heat the oil in a saucepan.
  3. Fry the onion in it for a few minutes until translucent.
  4. Add the garlic and chili, cook for a further 2-3 minutes.
  5. Tomatoes, peppers and half of the add chopped basil.
  6. Reduce the heat, cover and simmer for 15 minutes.
  7. Return the heat and pour in the broth or water.
  8. Add the washed buckwheat and bring the liquid to a boil.
  9. Reduce the heat and cook the soup Simmer under a lid for about 20-25 minutes until the grits are cooked.
  10. Sprinkle in the chopped basil.
  11. Season the tomato soup with salt and black pepper before serving.

If desired, tomatoes can be pureed with an immersion blender.

Utensils

  • peeler
  • knife
  • cutting board
  • heavy-bottomed saucepan