Cream of bell pepper soup

8 servings

60 minutes

Cream soup made from bell peppers is an exquisite representative of French cuisine, where the sweetness of the pepper, the tenderness of cream, and the aroma of vegetables harmoniously intertwine. Its bright color resembles a warm sunset over Provence, and its velvety texture envelops you with tenderness from the first sip. Historically, such soups were part of refined gastronomy highlighted by lightness and elegance of taste. The bell pepper adds richness and a hint of sweetness, while chicken broth and spices deepen the aroma. This soup is not just a dish but a true culinary symphony. It is perfect as a light lunch or an elegant first course for dinner and pairs wonderfully with crispy baguette and a glass of white wine. Garnishing with herbs and a drop of thick cream makes it a complete culinary masterpiece worthy of the best restaurants in Paris.

Energy value per serving

• Calories: 207.9
• Proteins: 7.1g
• Fats: 10.8g
• Carbohydrates: 20.8g

Ingredients

• Red sweet pepper: 8 pc
• Carrot: 300 g
• Onion: 2 pc
• Celery stalk: 2 stem
• Chicken broth: 1 l
• Cream 20%: 200 g
• Olive oil: 2 tbsp
• Salt: to taste
• Sugar: 2 tsp
• Ground pepper mix: to taste
• Bay leaf: 3 pc
• Green: 1 bunch
• Garlic: 4 clove

Cooking steps

1. Thoroughly wash the vegetables. Dice the onion, slice the carrot into rounds, cut the celery stalks in half and chop, remove the seeds from the pepper and dice it.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 300 g
   • Celery stalk: 2 stems
   • Red sweet pepper: 8 pieces

2. Heat olive oil in a large pot (I use a five-liter one). Sauté the onion and pressed garlic until golden over low heat.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 2 pieces
   • Garlic: 4 cloves

3. Add carrot and celery to the pot. Sauté for 10 minutes.

   Required ingredients:

   • Carrot: 300 g
   • Celery stalk: 2 stems

4. Then add the bell pepper. Sauté for another 10 minutes.

   Required ingredients:

   • Red sweet pepper: 8 pieces

5. Add broth, bay leaf, cover with a lid, and simmer for 10 minutes.

   Required ingredients:

   • Chicken broth: 1 l
   • Bay leaf: 3 pieces

6. Use a blender to turn the soup into cream.

7. Add cream, 2 teaspoons of sugar, salt, and ground pepper to taste, and mix thoroughly.

   Required ingredients:

   • Cream 20%: 200 g
   • Sugar: 2 teaspoons
   • Salt:  to taste
   • Ground pepper mix:  to taste

8. You can serve it right away, garnished with chopped greens and thick cream that has been pre-frozen. But if you let the soup sit for 30 minutes, it will taste even better!

   Required ingredients:

   • Green: 1 bunch