Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 red pepper (s)
- 4 tomato (s)
- 1 onion (s)
- 200 g carrot (s)
- 200 g potato (s)
- 1 tablespoon butter
- 1 liter vegetable broth
- salt and pepper
- Fondor
- Chilli powder
- 100 g cream cheese, e.., Brunch Paprika & Hot Peppers
- 100 g crème fraîche with herbs
- Croutons, optional
- Marjoram, optional
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots and onions, wash the peppers and tomatoes and cut everything into small pieces.
- Sweat the onion in the butter in a saucepan until golden, then add the vegetables and spices and fill up with the vegetable stock. Cook everything together for approx. 25 minutes, then puree.
- Add the cream cheese and crème fraîche and stir with the hand blender until the soup is nice and creamy. Sprinkle a few more croutons and some marjoram on top if you like.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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