Tomato and pepper soup

Ingredients for 2 servings:

• 1 bell pepper(s), yellow
• 1 can tomatoes, chopped
• 1 clove(s) garlic
• 75 g crème fraîche
• 300 ml vegetable stock
• salt and pepper
• Sugar
• 5 g basil leaves
• 15 g Parmesan, freshly grated
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Prepare the hot vegetable broth. Wash the peppers, halve them, remove the cores, and chop them finely. Heat the olive oil in a large pot. Add the peppers and fry for 3-5 minutes. Deglaze with the tomatoes and vegetable broth. Season with salt, pepper, and a pinch of sugar, and simmer over low heat for 10-15 minutes. Remove the soup from the heat and stir in the crème fraîche. Blend with an immersion blender until smooth and creamy. Heat gently on the stovetop, but do not bring to a boil. Wash the basil, shake dry, pick off the leaves, and chop them finely. Ladle the tomato and pepper soup into bowls and sprinkle with Parmesan and basil. Serve with cheese-topped ciabatta.