in Soup Recipes

pepper soup

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Ingredients for 6 servings:

  • 6 bell pepper(s), red
  • 200 g shallot(s)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp paprika powder (sweet or hot, depending on your taste)
  • 2 liters of vegetable broth
  • chives
  • Parsley
  • lemon juice
  • cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Clean and finely chop the bell peppers, then sauté them in olive oil with the shallots and garlic cloves. Pour in the broth and add the remaining ingredients. Simmer for about 20 minutes. Purée the soup, thicken it with the cream, and season to taste. Finally, add the herbs and let it simmer for another 5 minutes.

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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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