Paprika-tomato soup with cheese toasties

Step 1

Remove the core and cut the peppers into coarse pieces. Halve, peel and cut the onion into wedges. Peel and coarsely chop the garlic.

Step 2

Heat a medium saucepan over high heat with 1 tbsp butter. Stir-fry the bell pepper, onion and garlic for 2-3 minutes. The pepper pieces should be slightly blackened in places, but not burnt.

Step 3

Deglaze the vegetables with the cherry tomatoes and 100ml water. Stir in the stock powder and bring the soup to a boil. Put a lid on the pan and let it simmer for 13-15 minutes, until the onion and pepper are soft.

Step 4

Meanwhile, cut the garlic chives into fine rings. Mix half of the garlic chives with the cheese. Brush 4 slices of bread on one side with 1 tsp mayonnaise each. Divide the cheese between 2 slices of bread, each on the side not covered with mayonnaise. Cover with a second slice so that the mayonnaise is on the outside.

Step 5

Puree the soup with a hand blender until smooth. Season with ½-1 tsp paprika, 1 tbsp vinegar, and salt and pepper. Stir in half of the crème fraîche and puree again.

Step 6

Heat a large skillet over medium heat with 1 tbsp butter. Bake the cheese sandwiches with a lid on the pan for 4-5 minutes, until the cheese has melted. Turn the cheese sandwiches over and fry them on medium to high heat for 3-4 minutes until golden brown and crispy.

Step 7

Divide the soup over deep plates, serve with a dollop of crème fraîche and sprinkle with the rest of the garlic chives. Add the cheese toasties. Cut the cheese sandwiches in half diagonally.