Fresh tomato soup with crème fraîche miter

Chop the onion. Slice the garlic, the carrot into small cubes and the tomatoes in four. Ris the leaves of the sprigs of thyme.

Heat 1 tbsp oil from the jar of grilled paprika (per 4 persons) in a soup pot and fry the onion, garlic and carrot for 5 min. At low temperature.

Add the thyme and the tomato paste and cook for 2 minutes with stirring. Add the tomatoes, the water and the beef broth tablet.

Bring to the boil and simmer for 10 minutes with the lid on the pan.

Add the grilled peppers and season with pepper. Puree with the hand blender.

Divide the soup over the bowls. Stir the crème fraîche with the water. Using a teaspoon, draw a crème fraîche miter into the soup. Serve immediately.