Cream of pepper soup

Ingredients for 4 servings:

• 4 shallots
• 5 bell peppers, orange or red
• 2 tbsp olive oil
• 2 sprigs of thyme
• 250 g tomatoes, chopped, from the can
• 1 bay leaf
• 600 ml vegetable broth or chicken broth
• Salt
• pepper
• Sugar
• some stalks of basil or parsley
• 4 tbsp crème fraîche

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Peel and finely dice the shallots. Halve, deseed, wash, and dice the bell peppers. Heat the oil in a large pot and sauté the shallots and bell peppers, stirring constantly. Rinse the thyme and shake dry. Add the tomatoes, thyme sprigs, bay leaf, and broth to the bell peppers, and season with salt, pepper, and sugar. Simmer for about 10 minutes. Remove the bay leaf and thyme from the broth. Purée the soup with a blender. Wash the basil or parsley, shake dry, and finely chop. Before serving, stir the crème fraîche into the soup and garnish with basil or parsley strips.