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Bell Pepper Soup

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Bell Pepper Soup

The perfect bell pepper soup recipe with a picture and simple step-by-step instructions.

  • 2 Diced onions, fresh
  • 4 Sweet peppers red, yellow, orange, fresh, peeled and diced
  • 3 tbsp Extra virgin olive oil
  • 2 Peeled and diced tomatoes, red, fresh
  • 500 ml Vegetable broth
  • 1 tsp Dried oregano
  • 1 tsp Sugar fine
  • 0,5 tsp Curry powder
  • 1 Msp Coarse salt
  • 1 Msp White milled pepper
  • 1 tsp Balsamic vinegar red
  • 1 Msp Coconut powder
  • 50 g Creme fraiche Cheese
  • 1 bunch Chopped fresh herbs, free choice
  1. Briefly sweat the vegetables in olive oil. Deglaze with vegetable stock, add oregano, sugar, curry powder, coconut powder and balsamic vinegar and simmer for about 15 minutes. Puree with a magic wand and pass through a coarser sieve. Season with salt and pepper, serve with crème fraiche and herbs. Chicken breast strips, for example, go well with it 🙂
Dinner
European
bell pepper soup

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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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