Roasted Bell Pepper Cream
Lorenza Ávila
Cook the perfect complement for one of your meals of the week with this Roasted Bell Pepper Cream recipe that you can pair with bread. The roasted vegetables will give this recipe a better flavor, but if you don't want to roast them, you can sauté everything in a pot with olive oil.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 onions, chopped
  • 3 cloves garlic, with skin
  • 1 1/2 red bell peppers, in halves, seeded
  • 1 1/2 bell peppers, orange, in halves, seeded
  • 3 tomatoes, in quarters, seeded
  • 2 tablespoons olive oil
  • coarse salt
  • black pepper, freshly ground
  • thyme, fresh
  • 2 cups evaporated milk
  • 1/2 cups goat cheese
  • 1 cup chicken broth
  • 1 tablespoon butter
  • sour cream, for decoration
  • 1 bell pepper, cut into thin strips, for decoration
  • 1/4 cups cherry tomato, colored and in halves, for decoration
  • 1/4 cups goat cheese, crumbled, for decoration
  • basil, for decoration
  • thyme, for decoration
Preparation
20 mins
35 mins
Low
  • Preheat the oven to 200°C.
  • On a baking tray, distribute the onion, garlic, bell peppers, tomatoes, and drizzle with olive oil, salt, pepper, and thyme. Bake for about 25 minutes or until the vegetables are soft.
  • Remove the skins from the garlic and blend with the rest of the vegetables, evaporated milk, cream cheese, and chicken broth. Strain if necessary.
  • Heat a pot with the butter, pour in the cream, and let it come to a boil, cook for 10 minutes or until thickened and adjust seasoning.
  • Serve the cream in deep plates and decorate with cream, bell pepper, cherry tomato, goat cheese, basil, and thyme.

Nutritional Information

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