Peppery tomato soup

Ingredients for 4 servings:

• 1 kg tomatoes, fresh, ripe
• 3 spring onions
• 2 red bell peppers
• 2 cloves garlic
• 2 tsp olive oil
• 1 tsp celery salt
• ½ tsp black pepper, freshly ground
• 250 ml chicken broth
• 1 tsp thyme, fresh
• 2 tsp basil, fresh
• 2 tsp parsley, fresh
• ½ tsp cayenne pepper
• 1 tbsp butter, cold
• ¼ tsp thyme, fresh
• ⅛ tsp black pepper, freshly ground
• 2 tsp basil, fresh
• ⅛ tsp black pepper, freshly ground
• ½ cup sour cream
• 2 tbsp Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with fresh tomatoes, peppers, garlic and herbs

Peel and quarter the tomatoes, cut the onions into 1/4-inch pieces, clean and cut the bell peppers into 1/4-inch pieces, and peel and chop the garlic. Heat the oil in a saucepan. Sauté the onions, bell peppers, and garlic for 5 minutes over medium heat. Add the tomatoes, salt, and pepper, and simmer for another 5 minutes. Add the stock and simmer for another 10 minutes. Add the thyme, basil, parsley, and cayenne pepper. Simmer gently for 3 minutes. Purée the soup with a hand blender until creamy. Mix the sour cream with the basil, pepper, and Parmesan cheese and serve with the soup. If you like it even pepperier, you can of course add more freshly ground black pepper or a little chili paste.