- Cut the bell peppers in half, remove the seeds, put the halves into a baking tray, sprinkle with oil and bake in a hot oven. Then pour on cold water to remove the skin.
- Peel the onions and garlic, chop them and fry them in hot oil for about 8 minutes. Then put in the mashed tomatoes, peeled bell pepper and fry for several minutes. Then pour everything into a pot with the broth, add salt, pepper and lemon peel. Heat on low heat for about 30 minutes.
- Mash the soup with a mixer, add cream, chopped thyme and serve.
- Decorate with green onions and pink peppercorn.
Serve with a toast of white bread and sour cream.