Tomato soup with corn in a multicooker Zigmund & Shtain MC-DS 42 IH

Category: First meal

Ingredients
Canned tomatoes in their own juice (no juice)	600 g
Bell pepper	1
A clove of garlic	3
Medium / large bulb	1
a few sprigs of thyme	taste
Chicken bouillon	200 ml
small root of ginger
White wine vinegar	2 tbsp. l.
Corn	200-300 gr
Olive oil	taste
Salt and pepper	taste
Red onion	1

Cooking method

1. Finely chop the onion. Crush the garlic without peeling it off with the blunt side of a knife. Peel the bell peppers and cut into large pieces.
2. Pour some vegetable oil into the bowl of the Zigmund & Shtain MC-DS 42 IH multicooker. Place the tomatoes, bell peppers, onions, garlic and thyme in it.
Season with salt and mix gently.
3. Cook vegetables in Bake mode for 20 minutes.
4. Then pour the broth into the vegetables and cook in the Soup / Sauté mode for the default times.
5. After cooking, allow the soup to cool slightly and blend with an immersion blender to a puree soup.
6. Add corn to the soup and simmer for another 10 minutes. You can also simmer the corn in butter in a skillet over low heat for about 5 minutes. Optionally, chop the red onion finely and mix with corn - serve with hot tomato soup.