Summary

Ingredients

• 2 red pepper (s)
• 1 onion (s)
• 1 clove garlic
• 50 g butter
• 50 grams flour
• 0.75 liter ¾ vegetable stock
• 1 tablespoon tomato paste
• salt and pepper
• 125 ml cream, (cream)
• 1 tablespoon parsley, chopped

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Instructions

1. Cut the onion, garlic and bell peppers into pieces (it is roughly enough because the soup will be pureed afterwards anyway).
2. Sweat the vegetables in the butter, add the flour and tomato paste and roast for a short time, then pour the broth on top. Let simmer for 15 minutes. Add the cream and puree the soup finely. Season with salt and pepper and serve sprinkled with parsley.