in Soup Recipes

Pepper and tomato cream soup

updated

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Ingredients for 6 servings:

  • 2 shallots
  • 2 bell peppers, red or orange
  • 2 tbsp oil
  • 200 g tomatoes, pureed
  • 2 tsp thyme, dried or fresh
  • 1 bay leaf
  • 500 ml chicken broth
  • 2 tbsp crème fraîche (herb)
  • possibly parsley, for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious with a spoonful of parmesan cheese (recipe in the DB)

Peel and finely dice the shallots. Trim, wash, and dice the bell peppers. Sauté the shallots in hot oil for about 5 minutes, then deglaze with the broth, add the passata, bay leaf, and thyme, and simmer for 20 minutes. Then, using a hand blender, purée the soup until smooth and refine with 2 tablespoons of crème fraîche.

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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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Pepper and tomato cream soup