Cream soup of sweet peppers and tomatoes
6 servings
30 minutes
Cream soup made from sweet peppers and tomatoes is a true embodiment of Spanish culinary passion. Its rich flavor arises from the perfect balance of roasted pepper's sweetness, tomato's acidity, and the subtle spice of cumin. Inspired by Mediterranean cuisine, this soup conveys the warmth of the southern sun and the aroma of fresh vegetables soaked in olive oil. The velvety texture is achieved with low-fat cream, while added sherry brings a slight bitterness that deepens the taste. This is not just a dish – it's a journey through Spanish markets where each ingredient tells its story. Perfect as an exquisite appetizer or light main course, especially on cool evenings when one wants to warm up and savor the taste of the south.
1
Chop onion, celery, and carrot coarsely and sauté in olive oil in a deep pan. After three to four minutes, add chopped tomatoes and simmer for another five minutes.
- Red onion: 2 heads
- Celery stalk: 2 pieces
- Carrot: 100 g
- Olive oil: 50 ml
- Tomatoes: 1 kg
2
Grill the sliced sweet peppers in a grill pan until half-cooked - until the skin is charred. Transfer the grilled peppers to the pan with the other vegetables and simmer for another five minutes.
- Red sweet pepper: 2 pieces
3
Add chopped parsley, minced garlic, ground pepper, cumin, and tomato paste, and continue the stewing process, stirring constantly. After a couple of minutes, pour in the sherry and broth, and cook for another ten minutes.
- Parsley: 1 bunch
- Garlic: 6 cloves
- Ground black pepper: to taste
- Ground cumin: pinch
- Tomato paste: 2 tablespoons
- Sherry: 100 ml
- Beef broth: 1.5 l
4
Send the contents of the pan to the blender, add low-fat cream, and at low speeds, or better yet — in pulse mode — turn the thick soup into a fragrant southern orange puree.
- Cream: 100 ml