Bell Pepper Tomato Cream Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 shallot (s)
- 2 bell peppers, red or orange
- 2 tablespoons oil
- 200 g tomato (s), passed
- 2 teaspoons thyme, dried or correspondingly fresher
- 1 bay leaf
- 500 ml chicken broth
- 2 tablespoon crème fraîche (herbal)
- possibly parsley, for sprinkling
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into small cubes, clean and wash the paprika and also dice. Steam the cubes in hot oil for about 5 minutes, then deglaze with the stock, add the tomatoes, bay leaf and thyme and let simmer for 20 minutes.
- Then finely puree the soup with the hand mixer and refine with 2 tablespoons of cremè fràiche.
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