Cream of paprika soup with bread

Ingredients for 2 servings:

• 2 peppers, preferably of the same color
• 1 garlic clove(s)
• ½ onion(s)
• 75 g bread(s) (leftovers)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 pinch(s) of sugar
• ¾ liter vegetable broth
• Salt
• pepper
• Paprika powder
• curry
• 1 dash of cream or cremefine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and chop the bell peppers. Peel the garlic clove and peel and dice the onion. Break or chop the bread into smaller pieces. Sauté the onion in olive oil until lightly translucent. Add the bell peppers and bread cubes and fry, stirring, until the bread is nicely toasted. Add the garlic, tomato paste, and sugar and stir in. Pour in the vegetable stock. Cover and simmer for about 20 minutes. Purée the soup with a hand blender. Season to taste with the spices listed. Use sparingly, or the natural paprika flavor will be lost. Add a little more sugar if desired. Finish with a dash of cream or creme fine.