in Soup Recipes

Pepper cream soup, spicy

updated

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Ingredients for 4 servings:

  • 4 bell peppers, red
  • 2 chili peppers, fresh, green
  • 2 small onions
  • 2 garlic cloves
  • 1 liter vegetable broth
  • 500 ml tomatoes, pureed
  • ½ bunch basil leaves, cut into strips
  • salt and pepper
  • 200 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash, deseed, and slice the bell peppers and chilies. Peel and chop the onions and garlic cloves. Place everything in a pot and pour in the vegetable broth. Simmer until the bell pepper strips are soft, about 15 minutes. Purée the broth. Stir in the basil strips, bring to a boil, season with salt and pepper, and finally stir in the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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