|350g red bell pepper from Holland or Spain||1 sprig of thyme||a little sour cream|
|4 Italian Roma tomatoes||50g pearl red onion||drops of Italian balsamic vinegar|
|salt, crushed black pepper to taste||4 cloves garlic||chopped parsley|
|drops of olive oil||150ml chicken broth||drops of extra virgin olive oil|
1) Place the bell peppers, Roma tomatoes on the baking tray, sprinkle with salt, crushed black pepper and olive oil, bake in a preheated 150˚C oven for about 30 minutes.
2) Remove and place the peppers in a bowl, cover with cling wrap and let it cool, peel the skin and remove the seeds.
3) Add the pepper, Roma tomatoes, thyme leaves, red pearl onions and garlic into the chicken broth and bring to a boil. Purée the soup with a hand blender. Reheat the soup, add salt and crushed black pepper to taste.
4) Add sour cream, Italian balsamic vinegar, chopped parsley and extra virgin olive oil on top of the soup and serve.
Red bell peppers from Holland or Spain are ideal due to their thick texture and sweetness, which gives the dish an excellent flavour.
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