To serve:
1 dollop of sour cream or crème fraîche
Preparation
Finely chop the onion and garlic, dice the bell pepper. Heat oil in a large pot and brown the ground meat thoroughly until it is crumbly and lightly browned.
Add the onion, garlic, and bell pepper and sauté for 3–4 minutes. Stir in the tomato paste and toast for about one minute.
Add chopped tomatoes and broth. Season with paprika, herbs, salt, and pepper, and simmer over medium heat for about 10 minutes.
Now stir in the processed cheese, cream cheese, and cream. Let it simmer for another 5 minutes over low heat until the soup is wonderfully creamy. Do not allow it to boil vigorously.
Taste again and serve with fresh parsley and a dollop of sour cream.
Tip: If you want the soup really thick and creamy like in the picture, start with only 400 ml of broth. For a spicier version, add chili flakes. It tastes even better the next day! 😍
