Red bell pepper puree soup
6 servings
40 minutes
This red bell pepper puree soup is a refined dish of European cuisine that captivates with its rich flavor and velvety texture. Roasted peppers combined with garlic and onion give the soup a sweet depth, while carrots, celery, and cauliflower add nutrition and tenderness. A bouquet of aromatic spices—basil, oregano, and chili pepper—adds a hint of spiciness, making the flavor truly expressive. This soup warms wonderfully on cool days and is suitable for both a light dinner and a festive table. It is served with croutons and a spoonful of sour cream, adding notes of creamy softness. Easy to prepare, it reveals the elegance of bell peppers, turning them into a true gastronomic delight.
1
Preheat the oven to 200-220 degrees and roast the peppers, garlic (whole cloves), and half an onion for 20-30 minutes until soft.
- Bell pepper: 4 pieces
- Garlic: 4 cloves
- White onion: 1 piece
2
At this time, we chop the carrot and celery. We put them in a pot and sauté briefly in 1 tablespoon of olive oil.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Olive oil: 3 tablespoons
3
Pour in 2-3 cups of water (depending on your cup size) and bring to a boil. Add the cauliflower and cook for about 20 minutes until the vegetables are soft.
- Cauliflower: 150 g
4
Remove the cooked pepper from the oven, clean it from seeds, and together with onion and garlic, put it in a blender and blend until smooth. You can add a little broth from the pot.
- Bell pepper: 4 pieces
- White onion: 1 piece
- Garlic: 4 cloves
- Olive oil: 3 tablespoons
5
After grinding the pepper, we send the contents of our pot to the blender and blend it into a puree.
6
After that, we return the soup to the pot, add basil, oregano, ground chili pepper, salt, ground black pepper, and 2 tablespoons of olive oil, bring to a boil, and cook for another 5-10 minutes.
- Dried basil: to taste
- Dried oregano: to taste
- Chili powder: to taste
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
7
That's it! The soup is ready! I usually let it sit for at least a couple of hours. We pour the soup into bowls, add some sour cream, whole grain croutons, and.... enjoy your meal!
- Sour cream: to taste
- Fried bread (grenki): to taste
