It’s soup time! This is with no doubt one of my favorite soups, it’s so rich and creamy and full of Mediterranean flavors. Whenever I eat this soup it reminds of my spanish grandma, who was a goddess in the kitchen and her food amazed me every time!
Although summer might be a few months away, a little soup on those gray and rainy days can be delicious and warming. I love the combination of red pepper and tomatoes and to give it an even more spanish touch, I added some aubergine and onion which really takes this soup to a next level as it intensifies the vegetable taste. Rosemary is a wonderful herb to add in soups like these, as you really can hint the taste of the herb in each mouthful, which creates such a perfect flavor.
Four big ripe tomatoes
Two red peppers
A half big onion
A half medium aubergine
one or two gloves of garlic( I love the taste of garlic so I always put two gloves in it)
Two tablespoons of olive oil
A tablespoon tomato paste
A bit of vine vinegar or white wine
A teaspoon of dried rosemary or a tablespoon of fresh
A bit of salt and black pepper
A teaspoon of sweet paprika spice ( To give it a smoked taste)
Heat the olive oil in a pot and place the chopped garlic and onion until tender. Add the red peppers and aubergine and season with rosemary and let it cook until soften. Add the tomatoes and tomato paste, the sweet paprika, salt and pepper for about 5 minutes and then add the wine or vinegar. Let it simmer for about 25 minutes until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt or pepper as you like. Remove from the heat and blend it until smooth. Serve in soup bowls and top it with some olive oil. Buen provecho!!