Baked Pepper Cream Soup
4 servings
60 minutes
Roasted pepper cream soup is a refined dish inspired by Greek culinary traditions, where fresh vegetables play a key role. Roasting peppers, tomatoes, garlic, and onions reveals their natural sweetness, giving the soup a rich, deep flavor with a hint of smokiness. Olive oil adds a velvety texture, while basil refreshes and highlights the southern motifs of the dish. This soup is perfect as a light yet nutritious meal that can warm you on a cool day or adorn a summer table.
1
Preheat the oven to 180 degrees.
2
Peel the onion and cut each onion into 4 parts lengthwise.
- Red onion: 1 g
3
Do not peel the garlic, just separate it into cloves without peeling.
- Garlic: 6 cloves
4
Brush the peppers with olive oil using a culinary brush and place them in a baking tray.
- Extra virgin olive oil: 3 tablespoons
5
Place tomatoes, onions, and garlic in another tray, drizzle with olive oil, and cover the tray with foil.
- Extra virgin olive oil: 3 tablespoons
- Oxheart (beefsteak) tomatoes: 750 g
- Red onion: 1 g
- Garlic: 6 cloves
6
Place both trays in the oven and bake for 35-40 minutes.
7
Chill the pepper in an airtight plastic container in the refrigerator for 15-20 minutes.
8
Then peel the skin off the pepper. And remove the seeds.
- Fresh red bell pepper: 3 pieces
9
Clean the roasted garlic.
- Garlic: 6 cloves
10
Chop the basil leaves finely or take small leaves of a beautiful shape.
- Green basil leaves: 3 g
11
Place all ingredients and Tabasco to taste in a blender and pour in vegetable broth, blend for 5 minutes at maximum speed for uniformity.
- Tabasco sauce: to taste
- Vegetable broth: 600 ml
