Summary

Ingredients

• 1 kg tomato (s), fresh, ripe
• 3 spring onion (s)
• 2 red pepper (s)
• 2 cloves garlic
• 2 teaspoons olive oil
• 1 teaspoon celery salt
• 0.5 teaspoon ½ black pepper, freshly ground
• 250 ml chicken broth
• 1 teaspoon thyme, fresh
• 2 teaspoons basil, fresh
• 2 teaspoons parsley, fresh
• 0.5 teaspoon ½ cayenne pepper
• 1 tablespoon butter, cold
• 0.25 teaspoon ¼ thyme, fresh
• teaspoon ⅛ pepper, black, freshly ground
• 2 teaspoons basil, fresh
• teaspoon ⅛ pepper, black, freshly ground
• 0.5 ½ cup sour cream
• 2 tablespoon parmesan

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Instructions

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