Spanish tomato soup with garlic bread

Cooking

Step 1

For the broth, wash the onions, carrots and celery, peel, cut into medium-sized pieces and fry in a dry frying pan until soft. Pour 1 liter of water into a saucepan, put on fire and bring to a boil. Add vegetables. Salt to taste, put bay leaf and pepper. Boil 10-12 min. Remove from heat, remove vegetables, and strain the broth through a linen towel or several layers of gauze.

Step 2

Peel onion and garlic, finely chop. Wash the sweet pepper, remove the stalk and seeds, cut into small cubes. In a large skillet with high sides, heat the olive oil, add the onion, garlic and pepper, fry for 3 minutes. Add chili, stir and leave on very low heat for 5 minutes.

Step 3

In the meantime, wash the tomatoes, cut the skin crosswise, pour boiling water over and remove the skin. Cut the fruits into large cubes.

Step 4

Add tomatoes to skillet with onions and garlic. Continue to cook over low heat, stirring occasionally, until the mixture thickens, about 15 minutes.

Step 5

Cut the crust off stale white bread. Cut the bread into small cubes, add to the pan with vegetables. Pour in the hot broth and simmer uncovered for 15 minutes, until the soup has the consistency of a thick stew. try; if necessary, add salt. Cover with a lid and leave on low heat until serving.

Step 6

Prepare garlic bread. Preheat oven to 180°C. Put the pieces of baguette (or other white bread) on a baking sheet, drizzle with olive oil, sprinkle with grated cheese and garlic seasoning. Put in the oven for 3 min.