Pointed peppers with tomato cream soup

Ingredients for 4 servings:

• 5 pointed peppers, green and yellow, diced
• 400 ml tomato(s), chopped from the can
• 2 tbsp butter
• 4 tbsp flour
• 1 pinch of chili powder
• 500 ml vegetable stock from 1 stock cube
• 500 ml chicken broth from 1 stock cube
• 3 small onions
• 4 large garlic cloves
• 100 ml white wine (Sauvignon Blanc)
• 1 slice(s) bread(s) (large slice, thumb-thick)
• 1 tsp basil
• 1 tsp parsley
• salt and pepper

Instructions

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

creamy, spicy vegetable soup

Sauté the diced bell peppers with the onion, garlic, and butter. Deglaze with white wine and add the tomato flesh. Stir in the flour, heat, and season with a little salt and pepper (careful with the chili powder). Add the chicken and vegetable stock and bring to a boil. Purée with a hand blender until the soup retains some chunks, then continue simmering with the basil and parsley. Cut the bread into cubes and divide among the plates before serving.