Spanish tomato soup

Ingredients for 4 servings:

• 2 red bell peppers
• 1 chili pepper(s), or similar, alternatively cayenne pepper, chili flakes
• 2 onions
• 2 cloves garlic
• 2 tbsp olive oil
• 1 can of tomatoes, chopped
• 1 pack of tomatoes, pureed
• 1 tsp oregano
• salt and pepper, pepper
• e.g. sour cream, créme fraîche or sour cream
• e.g. olives, pitted, finely chopped (black or green)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, dice the onions, garlic, bell peppers, and chili. In the meantime, heat the olive oil in a sufficiently large pot. Sauté the diced onions until translucent. Then fry the diced bell peppers and garlic for about 5 minutes. Now you can add the diced chili and the tomatoes. Then you can season the soup with the herbs and spices. If you like, you can add chopped, pitted olives. Once the consistency of the vegetables is to your liking, the soup can be served with a dollop of sour cream, etc. Tips: The soup also tastes delicious as a pasta sauce; I omit the sour cream in this case. If you like, you can conjure up a cream soup using a hand blender. If the soup is a bit too thick for you, simply thin it out with a little water before seasoning until the desired consistency is reached.