Sweet Pepper Soup
4 servings
20 minutes
Sweet pepper soup is a bright and aromatic recipe from European cuisine that captivates with its rich texture and delicate flavor. Historically, dishes based on roasted peppers are widely spread in Mediterranean countries where vegetables play a key role in gastronomy. In this recipe, sweet red pepper is complemented by juicy tomatoes, golden onions, and rich chicken broth, creating a harmonious blend of sweet-spicy taste. Eggs give the soup a delicate velvety texture while fresh parsley adds a touch of freshness. This dish is perfect for a light lunch or cozy dinner, especially in cooler weather. The soup can be served as a standalone dish or accompanied by fresh bread that absorbs its aromatic broth well.
1
Roast the pepper, peel off the skin and seeds, and chop finely. Pour boiling water over the tomatoes, remove the skin, and chop the flesh finely. Peel the onion, chop it finely, and sauté in oil until golden, then add the chopped tomatoes and pepper. Simmer over medium heat for 2 minutes.
- Red sweet pepper: 500 g
- Tomatoes: 4 pieces
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
2
Bring the broth to a boil, add the stewed vegetables, season with salt, and cook for 5 minutes at a gentle boil. Remove from heat and season the soup with beaten eggs.
- Chicken broth: 4 glasss
- Salt: to taste
- Chicken egg: 2 pieces
3
Sprinkle with chopped greens when serving.
- Chopped parsley: 3 tablespoons
