Italian pepper cream soup

Ingredients for 4 servings:

• 600 g bell pepper(s), red
• 50 g onion(s)
• 10 g margarine
• 2 tbsp paprika powder, sweet
• 1 tbsp tomato paste
• 800 ml vegetable stock
• 15 g cornstarch
• 100 g sour cream
• 1 garlic clove(s)
• pepper
• basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious and healthy, for the cholesterol-conscious connoisseur

Wash, deseed, and dice the bell peppers. Finely chop the onions and sauté them in margarine. Set aside a few diced bell peppers, add the rest to the onions, and sauté briefly. Add the paprika, basil, crushed garlic clove, and tomato paste and sauté. Deglaze with the vegetable stock, simmer for about 10 minutes, and then puree. Mix the cornstarch with a little cold water and use it to thicken the soup, if desired. Mix the sour cream with 5 tablespoons of the soup (adjust to temperature) and stir in. Season to taste with pepper. Ladle the soup into soup bowls and garnish with diced bell peppers and fresh basil.