Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion
• 1 carrot
• 1/2 red bell pepper
• 1 can of peeled tomatoes
• 1 cup tomato sauce (passata from carton or bottle)
• 500 ml vegetable broth
• 1/2 apple
• sea salt and freshly ground black pepper

TOPPINGS, E.G.

• 1/4 cup creamy sour cream 30%
• fine pasta shaped like stars or rice, croutons, baguette

Preparation

1. In a pot melt butter with oil, add finely diced onion, peeled carrot cut into thin slices and bell pepper cut into cubes. Sprinkle with a pinch of salt and simmer on low heat covered for 15 minutes until the vegetables soften a bit. Stir occasionally.
2. Add crushed tomatoes from the can (check that they don't have skins and stems), pour in the tomato sauce and broth. Bring to a boil, cover and simmer for about 15 minutes. At the end add peeled apple cut into pieces, cook for another 5 minutes.
3. Blend the soup into smooth cream on high speed with an immersion blender. Season with salt and pepper to taste. Before serving warm and mix with sour cream. Serve with pasta, rice, or croutons.