Cut the peeled peppers (red, green and yellow in equal parts) into cubes, also dice the onions and fry everything together in olive oil in a saucepan for about 5 minutes. Salt the vegetables a little now. Then deglaze with the vegetable stock, add the garlic (if you fry it with it, there is a risk of it becoming bitter) and let the soup simmer for 20-30 minutes with the lid closed.
When everything is soft, stir in the crème fraîche and finely puree the soup with a hand blender. Heat again on the stove and season with salt, pepper and balsamic vinegar. The balsamic gives a great taste in addition to the sweetness of the peppers.
Serve with homemade ciabatta and the guests melt away!