Sweet pepper soup with baked garlic
4 servings
90 minutes
Sweet pepper soup with roasted garlic is an ode to flavor and aroma. Roasted vegetables reveal their sweetness while garlic adds a soft, caramelized spiciness. Inspired by gourmet cuisine, this soup combines a delicate velvety texture with a rich bouquet of flavor nuances. It warms the soul and awakens the appetite. Light yet rich, it is perfect for a cozy family dinner or an impressive presentation at a festive table. The spicy sauce adds a touch of zest while fresh basil completes the composition with freshness. This soup is not only delicious but also healthy as it gathers the best gifts of nature. The pleasant balance of sweetness, acidity, and spiciness makes it truly special and unforgettable.
1
Prepare all the ingredients.
2
Cut the tomatoes into large pieces: if they are big, quarter them; if medium, cut in half. Peel the red onion and chop it coarsely, peel the garlic.
- Tomatoes: 750 g
- Red onion: 1 head
- Garlic: 6 cloves
3
Place the peppers on one baking sheet and the tomatoes, onions, and garlic on another.
- Bell pepper: 3 pieces
- Tomatoes: 750 g
- Red onion: 1 head
- Garlic: 6 cloves
4
Spray the baking tray with tomatoes with olive oil and cover with foil. Place in a preheated oven at 180 degrees for 35-40 minutes.
- Olive oil: 4 tablespoons
5
Prepare vegetable broth. Peel the onion and carrot. Cut the celery, carrot, and onion into small pieces and place them in a wide pot.
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 1 piece
6
Add dill and parsley stems, salt, pepper, and bay leaf. Pour water and vinegar into the pot.
- Parsley stems: 5 piece
- Dill stalks: 5 piece
- Allspice berries: 5 piece
- Bay leaf: 1 piece
- Water: 1.8 l
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Bring to a boil and cook over medium heat for 20-25 minutes until the carrot is soft.
8
Strain the broth through a sieve. Pour out 600 ml of broth, and cool and freeze the remaining broth for future use.
- Water: 1.8 l
9
At this point, the vegetables in the oven should be soft, and the skin on the peppers should be nicely charred. After slightly cooling, peel the peppers from their skin and seeds.
- Bell pepper: 3 pieces
10
Blend all the vegetables with the broth until smooth.
- Bell pepper: 3 pieces
- Tomatoes: 750 g
- Red onion: 1 head
- Garlic: 6 cloves
- Water: 1.8 l
11
Add hot sauce to the soup.
- Sriracha: to taste
12
Pour the soup into bowls, sprinkle with basil leaves, drizzle with oil, and serve.
- Basil: to taste
- Olive oil: 4 tablespoons
