in Soup Recipes

Pepper soup with cocktail tomatoes

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Ingredients for 4 servings:

  • 3 yellow bell peppers
  • 1 onion(s), diced
  • 1 tbsp olive oil
  • 1 tsp sweet paprika powder
  • ½ liter vegetable broth
  • 1 orange(s), juice
  • 250 g cocktail tomatoes
  • Salt
  • Pepper, freshly ground
  • Parsley, potato chips or toasted croutons

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel, quarter, deseed, and dice the bell peppers. Dice the onion. Sauté the bell peppers in hot oil, add the broth, and simmer for about 15 minutes. Purée the soup with a hand blender and add the orange juice. Wash and halve the tomatoes, and add them to the soup. Season with salt and freshly ground pepper. Serve with fresh parsley, potato chips, or toasted croutons, if desired. Note: This soup also tastes delicious chilled.

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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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