Pepper and tomato cream soup

Ingredients for 6 servings:

• 2 shallots
• 2 bell peppers, red or orange
• 2 tbsp oil
• 200 g tomatoes, pureed
• 2 tsp thyme, dried or fresh
• 1 bay leaf
• 500 ml chicken broth
• 2 tbsp crème fraîche (herb)
• possibly parsley, for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious with a spoonful of parmesan cheese (recipe in the DB)

Peel and finely dice the shallots. Trim, wash, and dice the bell peppers. Sauté the shallots in hot oil for about 5 minutes, then deglaze with the broth, add the passata, bay leaf, and thyme, and simmer for 20 minutes. Then, using a hand blender, purée the soup until smooth and refine with 2 tablespoons of crème fraîche.