Cream of pepper soup

Ingredients for 4 servings:

• 6 shallots
• 5 bell peppers, orange
• 2 tbsp olive oil
• 250 g tomatoes, chopped
• 1 tsp thyme, dried
• 1 bay leaf
• 750 ml broth
• salt and pepper
• 2 tbsp crème fraîche
• 1 g parsley, chopped

Instructions

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

Peel the shallots, prepare the bell peppers, and dice everything. Sauté in hot oil for 6-8 minutes, stirring occasionally. Add the chopped tomatoes, thyme, bay leaf, and broth. Simmer gently until the vegetables are tender. Remove the bay leaf. Transfer the soup to a blender or puree with an immersion blender. Season with salt and pepper, stir in the crème fraîche, and whisk briefly. Sprinkle with the parsley and serve, garnished as desired.