Tomato – pepper – cream soup

Ingredients for 8 servings:

• 8 red bell peppers
• 2 stalk(s) leeks
• 1 liter vegetable broth, made with 5 tsp instant broth
• 400 g canned tomatoes, chopped
• salt and pepper
• 4 tsp sweet paprika powder
• 4 tsp honey
• 2 sprigs rosemary
• 100 g sour cream, or sour cream
• Rosemary, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the bell peppers into strips and the leeks into rings. Place them in a saucepan, add vegetable stock, and simmer for about 20 minutes. Add the tomatoes, season with salt, pepper, paprika, and honey, and bring to a boil. Chop the rosemary, add it to the soup, and purée with 4 tablespoons of sour cream. Pour the remaining sour cream over the soup and garnish with rosemary.