Baked Bell Pepper Soup
4 servings
40 minutes
Roasted bell pepper puree soup is a refined dish with a rich aroma of roasted sweet peppers, creamy softness, and a hint of garlic and celery's spiciness. Its roots trace back to Mediterranean cuisine, where roasted vegetables are widely used to create vibrant flavors. The velvety texture of the soup envelops you, while parmesan adds depth and richness. This soup is perfect for a cozy family dinner or a festive table, highlighting the taste of fresh ingredients. Its serving with melted cheese makes each spoonful a true gastronomic delight. Light, warming, and sophisticated — it pairs perfectly with crispy baguette or fresh herbs.
1
Roast the bell peppers on a hot grill pan, over direct flame on the stove, or in the oven at the top level until they are charred on all sides. Place the cooked peppers in a bowl, cover with a lid, and let cool for 20 minutes - this will make it easier to peel. Remove the skin and seeds from the core.
- Red sweet pepper: 6 pieces
2
Heat olive oil in a thick-bottomed pot. Chop celery and onion coarsely. Grate garlic or press it through a garlic press. Sauté, stirring occasionally, for about 8 minutes or until the vegetables are soft. Add roasted peppers and broth. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Olive oil: 2 tablespoons
- Celery stalk: 2 pieces
- Onion: 1 piece
- Garlic: 2 cloves
- Bouillon: 1 l
3
Use an immersion blender to puree the soup, add cream and half of the cheese. Gently heat while stirring to melt it. Add salt and pepper to taste. Before serving, sprinkle with the remaining cheese.
- Heavy cream: 160 ml
- Grated Parmesan cheese: 200 g
- Grated Parmesan cheese: 200 g