Red pepper and chili soup
4 servings
45 minutes
Red pepper and chili soup is a true Mexican passion on a plate. The bright, rich flavor of the peppers combines with the spiciness of the chili and the aroma of fresh tomatoes. This recipe has roots in traditional Mexican cuisine, where spicy dishes are not just food but part of the culture. The velvety texture of the soup is achieved by carefully stewing the vegetables and then pureeing them, while adding sour cream softens its fiery character, creating a harmony of flavors. Green onions add fresh accents, and bread serves as a perfect complement for fully immersing in the rich spicy atmosphere. This soup is ideal for warming winter evenings or hot Mexican celebrations when you crave a true explosion of flavors.
1
Heat oil in a large pot and sauté chopped onion, minced garlic, and chili for 5 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Chili pepper: 1 piece
2
Remove seeds from the pepper, chop it, add to the onion, and sauté for 2 minutes.
- Fresh red bell pepper: 4 pieces
3
Peel the tomatoes, add them to the stewed mixture, pour in the broth, and bring to a boil.
- Tomatoes: 3 pieces
- Vegetable broth: 900 ml
- Salt: to taste
- Ground black pepper: to taste
4
Cover with a lid and cook for 20 minutes.
5
Remove from heat, cool down, and puree in a blender.
6
Add sour cream and chopped green onions to the soup.
- Sour cream: 50 g
- Spring onion: 50 g
7
Serve with bread.
