Roasted Pepper Soup

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Another recipe I got from ICA Maxi via my mother. Really quick and easy yet super yummy. Serve as dinner with some bread or as an appetizer.

Serves 4 (for dinner more as an appetizer)

Ingredients:
1 (red) onion
3 tomatoes
1 can (17 oz - 500 g) roasted red bell peppers or 4-5 fresh peppers roast them yourself
3 ½ cup vegetable stock ( 800 ml water + 2 cubes of vegetable stock)
olive oil
(fresh) thyme
salt and pepper

crème fraîche or sour cream
fresh herbs of your choice

Directions:
Cut tomatoes, onion and the roasted peppers in smaller pieces. Fry veggies in some olive oil in a pot or dutch oven. Add vegetable stock and thyme and boil for 10 minutes. With an immersion blender mix until smooth. Salt and pepper to taste.
Mix crème fraîche with herbs of your choice (I used thyme and some sage).
Serve soup with a dollop of the herb crème fraîche and some bread.