This is one soup I love to make either for my guests or family as a gorgeous starter.
Depending on what colour peppers you use, the soup will be either yellow, orange or red.
It can be prepared easily in advance and even freezes beautifully. For both you need to stop the steps before adding the Crème Fraîche which you can add later.
Makes 1.5 l soup
- 4 shallots, finely diced
- 5 orange, yellow or red peppers, peeled, cleaned and finely diced
- 2 tbsp olive oil
- 2 branches of thym
- 250 g tinned tomatoes
- 1 Bay leaf
- 600 ml vegetable stock
- Salt, pepper
- 1 tsp sugar
- 4 tbsp Creme Fraiche
Heat the oil in a big pot. Fry the shallots and peppers until golden.
Add the thyme, tomatoes, bay leaves and vegetable stock to the pot. Season with salt, pepper and sugar. Let it simmer until the vegetables are tender. Take out the thyme and the bay leaves.
Mix the soup with a mixer.
Just before serving add the Crème Fraîche and the basil strips for decoration.
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