Creamy tomato and bell pepper soup

Ingredients

• 2 red bell peppers
• 500 g ripe tomatoes
• 1 can peeled tomatoes (400 g)
• 1 large onion
• 3 cloves garlic
• 750 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil, for garnish
• Croutons, optional

Instructions

1. 1

   Finely chop the onion and garlic. Halve the bell peppers, remove the seeds and membranes, and cut them into pieces. Roughly chop the tomatoes.Heat the olive oil in a soup pot over medium heat. Gently sauté the onion and garlic until translucent, about 3 minutes.Add the bell pepper and cook for another 4 minutes. Then add the fresh tomatoes and the canned peeled tomatoes.Pour in the vegetable broth. Bring to a boil, reduce the heat and simmer gently for 20 minutes with the lid on.Blend the soup until smooth with an immersion blender or in a blender. Add the heavy cream and stir well.Season with salt, pepper and a pinch of smoked paprika. Taste and adjust to your preference.Spoon the soup into bowls. Garnish with a drizzle of cream, some fresh basil and optionally a few croutons. Serve immediately.