Sweet pepper soup with baked garlic
2 servings
60 minutes
Sweet pepper soup with roasted garlic is a bright and aromatic dish of European cuisine, captivating with its delicate velvety texture and rich flavor. The roots of this recipe trace back to Mediterranean culinary traditions, where roasted vegetables reveal their sweet-spicy bouquet. Tomatoes, onions, and garlic slow-roasted in the oven acquire caramel notes, while charred peppers lend a light smokiness to the soup. Adding Tabasco gives it a spicy kick, and fresh basil completes the composition with freshness. This soup is served as a light first course, perfect for cool evenings or as an exquisite treat for gourmets. It can be paired with crispy baguette or croutons, enjoying every spoonful of its rich, layered taste.
1
Cut the tomatoes in half and slice the onion into large segments.
- Tomatoes: 750 g
- Red onion: 1 head
2
Place the peppers on one baking sheet and the tomatoes, onions, and garlic on another.
- Sweet pepper: 2 pieces
- Tomatoes: 750 g
- Red onion: 1 head
- Garlic: 6 cloves
3
Sprinkle the tomatoes with onion and garlic with olive oil and cover with foil. Place both trays in the oven for 35-40 minutes until the skin on the peppers is well charred and the other vegetables are soft. Let cool slightly.
- Tomatoes: 750 g
- Red onion: 1 head
- Garlic: 6 cloves
- Olive oil: 2 tablespoons
4
Remove the skin and seeds from the peppers and tomatoes.
- Sweet pepper: 2 pieces
- Tomatoes: 750 g
5
Put all the vegetables in the kitchen processor, add broth, and blend until smooth. Add a dash of Tabasco.
- Sweet pepper: 2 pieces
- Tomatoes: 750 g
- Red onion: 1 head
- Garlic: 6 cloves
- Vegetable broth: 600 ml
- TABASCO®: to taste
6
Pour the soup into bowls, sprinkle with basil leaves, drizzle with oil, season with freshly ground black pepper and serve.
- Basil leaves: to taste
- Olive oil: 2 tablespoons
- Ground black pepper: to taste