Pepper and tomato soup

Ingredients for 4 servings:

• 500 g fresh tomatoes
• 1 red bell pepper
• 1 yellow pepper
• 1 m.-sized onion(s)
• 2 pts. Tomato(s), pureed
• 1 bunch of parsley
• 1 bunch of basil
• 3 tbsp Cremefine
• 4 cloves garlic
• 3 tbsp tomato paste
• n. B. water
• pinch(s) of salt
• pinch(s) of pepper
• Pinch(s) of paprika powder
• some cheese, grated, e.g. Gouda or Parmesan
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Roughly dice the tomatoes, bell peppers, and onions. Peel the garlic, slice two cloves, press the other two, and set aside. Finely chop the parsley bunch. Remove the leaves from the basil bunch, set aside about 10 leaves, and finely chop the rest. Heat a little oil in a large pot and add the onion and bell pepper. Sauté for five to ten minutes, stirring occasionally. Then add the two sliced ​​garlic cloves along with the tomatoes, parsley, and basil. Sauté for five minutes, stirring occasionally. Then add about 200 ml of water and simmer the ingredients for 15 minutes, until the vegetables are soft, stirring occasionally. Once the vegetables are soft, puree everything with a hand blender. Now add the two packets of passata and the remaining two pressed garlic cloves. Also add the tomato paste and the Cremefine. Then bring everything to a boil and season with salt, pepper, and paprika. Serve the soup hot and garnish with grated cheese or Parmesan and a few basil leaves.