Garlic and tomato cream soup

Ingredients for 4 servings:

• 2 bulbs of garlic, peel the cloves and quarter
• 2 liters of water
• 1 chili pepper(s)
• 1 bay leaf
• 2 stalks parsley, flat
• 2 tsp salt
• ¼ tsp thyme, dried
• some olive oil
• 3 garlic cloves, finely chopped or squeezed
• 1 tbsp paprika powder
• 2 tbsp white wine vinegar
• 2 chili peppers, cut into fine rings
• 1 ½ kg tomatoes, diced
• 2 tbsp tomato paste
• Salt
• 1 bunch parsley, flat
• 200 g sour cream
• Pepper, finely ground
• 1 lemon(s), juice

Instructions

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

Make a garlic broth from the first seven ingredients. Bring everything to a boil in a pot, cover, and simmer for about 1 hour. Then strain the broth through a sieve. The broth will keep in the refrigerator for a few days, but it’s also great for freezing. Rinse the cooked garlic and blend it with avocados and lime juice to make a delicious spread or dip. In a soup pot, fry the chopped garlic and the sliced ​​chili peppers in olive oil for about 2 minutes. Add the paprika and white wine vinegar and fry for another 1 minute. Stir in the diced tomatoes. Pour in three-quarters of a liter of garlic broth and stir in the tomato paste. Bring to a boil and simmer uncovered for about 20 minutes. Season with salt. Strain the soup through a sieve to remove the tomato skins and seeds. Then simmer briefly and remove from the heat. Set aside about half a liter of the soup. Purée with the sour cream using an immersion blender and stir back into the remaining soup. The sour cream will dissolve faster in this small portion of soup than in the larger pot. Finely chop the parsley, including the stems, and stir into the soup with the lemon juice. Season to taste with pepper.