American roasted red pepper and tomato soup

Ingredients for 4 servings:

• 680 g red bell pepper(s), cut in half and cleaned
• 3 tbsp oil
• 1 large onion(s), chopped
• 2 clove(s) garlic, chopped
• 750 g tomatoes, from the can
• 1 tbsp paprika powder, possibly Pimenton de La Vera
• 750 ml chicken broth
• 2 tsp lemon juice, fresh
• Salt
• pepper, black
• Parsley, chopped
• some plain sour cream, or as a substitute sour cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Roasted Red Pepper Tomato Soup

Place the pepper halves under the grill and grill the skin for about 8 minutes; it should be blackened by now. Remove the peppers from the oven, cover with a kitchen towel, and let cool. Peel the skin off the peppers and place the halves in a bowl, then pour the juice into another bowl. Heat the oil in a large skillet over medium heat, then add the onion and sauté for 5 minutes, stirring frequently. Add the garlic and sauté for another 1 to 2 minutes. Add the roasted peppers and the canned tomatoes, including their juices, along with the paprika juice and paprika powder. Bring everything to a simmer and simmer for 3 minutes, stirring occasionally. Remove the soup from the heat and puree with an immersion blender. Stir in the chicken broth and lemon juice and return everything to the heat. Season to taste with salt and black pepper. Pour the soup into soup bowls or cups, garnish with chopped parsley and a dollop of sour cream and serve.