Red Pepper Cream

Lorenza Ávila
A good recipe for roasted red pepper soup. This recipe is served hot but can also be enjoyed cold on a very hot day.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
4
Servings
  • 4 red bell peppers
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 sprig rosemary
  • 5 cups chicken broth
  • 3 tablespoons tomato paste
  • 1/2 cups whipping cream
  • paprika
  • salt
  • pepper
Preparation
40 mins
0 mins
Low
  • Roast and peel the red peppers.
  • Cut the roasted and peeled peppers in half. Remove the seeds and chop into pieces.
  • In a pot, melt the butter and add the onion and rosemary. Cook over low heat for 5 minutes.
  • Remove the rosemary and discard it.
  • Add the peppers and broth, bring to a simmer over low heat for 15 minutes.
  • Add the tomato paste and stir.
  • Put everything in the blender and puree.
  • Return the soup to the pot and add half of the cream, a pinch of paprika, salt, and pepper to taste.
  • Serve the soup hot or cold with the remaining cream decorating the center of the plate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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