Chakchouka Soup

Name: Chakchouka Soup
Ingredients: 3 tbsp Olive oil; 2 medium Onion; 2 large Bell pepper; 4 cloves Garlic; 2 cups Tomatoes; 4 cups Vegetable broth; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Salt; 0.5 tsp Black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalromanticFooddrinks

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

3 tbsp Olive oil
2 medium Onion
2 large Bell pepper
4 cloves Garlic
2 cups Tomatoes
4 cups Vegetable broth
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
0.5 tsp Black pepper

Method

Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–7 minutes.
Add bell pepper and cook until tender, about 5 minutes, stirring occasionally.
Add garlic and cook for 1 minute, stirring constantly to prevent burning.
Add paprika, cumin, salt, and black pepper, and cook for 1 minute, stirring constantly.
Add tomatoes and vegetable broth, and bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender, then return it to the pot.
Add more broth or water if the soup is too thick, and adjust seasoning as needed.
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
For a more intense flavor, let the soup simmer for 30 minutes to 1 hour, stirring occasionally.
To make it more romantic, serve with a side of crusty bread or a salad, and a glass of wine or champagne, if desired.
Chakchouka soup can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months, and reheated when needed.