Cream of Bell Pepper and Tomato Soup

Remove stem and core from both peppers. Cut peppers into squares about 1 cm. Peel and chop the onion.

Heat olive oil in a saucepan. Sauté the onion, followed by the bell bell pepper. Add pressed garlic and sweat briefly.

Add chicken broth, juice of one lemon, pelati tomatoes and cream.

Season with chili, rosemary, honey, salt and pepper. Cover and simmer on low heat for about 6 minutes. Remove the rosemary needles and blend the soup with a hand blender until creamy. Serve in soup plates and garnish each with 1 tbsp sour cream.

Chicken broth (clear soup in D) or vegetable soup

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