How to make
In a small fireproof baking pan place the cleaned tomatoes, peppers, onions and garlic and drizzle olive oil on them.
Bake them for about 20-30 minutes at about 360°F (180°C) with a fan.
Once they are ready, peel the tomatoes and peppers.
Mash the roasted vegetables along with the sauce, which they have released.
In a suitable bowl, boil the potatoes and carrots along with the vegetable broth or water.
Once the vegetables are cooked, blend them and add the other blended vegetables.
The finished tomato soup is blended and seasoned with salt and black pepper.
When serving, decorate with pieces of pepper (cut into circles) and sour cream.
Serve croutons with the tomato cream soup with peppers.
