Pepperoni-paprika-tomato soup

Ingredients for 6 servings:

• 800 g tomatoes, chopped
• 1,000 g tomatoes, pureed
• 2 large bell peppers, red
• 1 pack of cream, approx. 200 g
• 1 clove(s) garlic
• 6 tbsp, leveled cane sugar
• 150 g onion(s), red and white, chopped
• 1 pinch of chili flakes
• 1 m.-large Pepper, red
• 2 cups water
• 5 m.-sized potatoes, cooked
• 2 tbsp, leveled herb salt
• 1 pack of bouillon paste (Knorr beef bouillon pure)
• 2 bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

with potatoes and cream

Cut the bell peppers and chili peppers into pieces. Add them to a blender with the chopped tomatoes and process until smooth. Sauté the chopped onions and sugar in a saucepan (do not fry). Add the bell pepper mix, the passata, water, herb salt, pure bouillon, and bay leaves, and cook for 20 minutes. Then simmer for another 40 minutes. Strain the soup through a sieve and return it to the pan. Add the cream and potatoes, and simmer for another 10-15 minutes. Note: Use whole medium peppers for those with spicy food sensitivities, and half (medium) peppers for those with sensitive stomachs.