Pepper and tomato soup

Ingredients for 2 servings:

• 6 tomatoes
• 4 bell peppers, red
• 2 onions
• 3 garlic cloves
• 2 tbsp paprika paste
• 500 ml vegetable stock
• 1 handful of oregano, fresh
• 1 handful of fresh basil
• 2 tbsp cream cheese (paprika cream cheese)
• 2 tbsp olive oil
• Spice mix (Italian spice)
• salt and pepper

Instructions

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

Peel and finely dice the onions and garlic. Make a cross-shaped cut in the tomatoes, remove the stems, and pour boiling water over them, then rinse in cold water, peel, and roughly dice. Peel and deseed the bell peppers, then roughly dice the peppers. Heat the olive oil in a saucepan and sauté the onions until translucent. Add the garlic, bell peppers, paprika paste, and tomatoes and sauté. Deglaze with the vegetable stock and simmer gently with the lid on for about 15 minutes, until the vegetables are soft. Add the herbs and remove the pan from the heat. Purée everything, season with salt, pepper, and Italian seasoning, and finally stir in the cream cheese. Serve with mini mozzarella balls, shrimp skewers, and baguette with herb butter.