Red Pepper Cream

Name: Red Pepper Cream
Prep time: 40 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 27-08-2010

Preparation

40 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.