Quick Red Pepper-Tomato Soup

It's soup season and this one has the added advantage of an extremely short preparation time. It's perfect for busy evenings when you can't be bothered to undertake a huge effort in the kitchen but don't want to resort to a mere sandwich either. For my daughter I make the soup without chili, but it's definitely better with the added heat. To accompany the soup, all you need is some toasted sourdough bread, topped with butter and a bit of sea salt.

Ingredients:

1 large can of chopped tomatoes
1 medium sized onion
2 large red peppers
1 red chili
1 tbs creme fraiche
2-3 tbs cream
1 tbs tomato concentrate
2 tsp sugar

Preparation:

1. Roughly chop the onion and the peppers. Heat up some olive oil or butter in a medium-sized casserole and add the onions. Once the onions are soft, add the peppers and allow to fry for a few minutes before adding the tomato concentrate, the chopped tomatoes, an equal amount of water, half a chili (chopped finely), and some pepper.

2. Gently boil the mixture for about 10min until the peppers are soft and then puree using a mixer. Last, add the cream and a bit of creme fraiche. Season to taste.