Autumn is a great time for culinary experiments with seasonal products. Not so cold for heavy food, nor so hot to deny something hot. Delicious cream of pepper soup or if you want to call them – red peppers, you will come well!
1.5 liters of beef soup (or water + broth)
100 ml of tomato juice
2 cloves of garlic
2 tablespoons of flour
2 tablespoons of sour cream
a pinch of minced chili
Fry the finely chopped onions and peppers in a little butter. Stir often until the vegetables lightly soften. Then add flour, mix and pour over the soup. Add garlic, tomato and other spices. Stir and cook for another 15 minutes. Pass the soup with a blender, add sour cream, if necessary, adjust the taste (try before serving) and let it cool down.
Serve the cream soup with peppers with croutons on top or with toast, flavored with garlic powder and herbs.