For the tomato bell pepper soup, boil the tomatoes in a little water (so that they are covered) for about 15 minutes until soft and then puree with a blender.
Peel the onion, cut into small cubes and fry in a little oil. Cut the peppers into small cubes as well and add them to the onion and sauté them as well.
Add the strained tomatoes and then pour in the vegetable stock and bring to the boil. Puree everything again and pour through a fine-mesh sieve so that no tomato skins remain inside.
Add the crème fraîche and the chili powder and bring to the boil again.