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Lorenza

Lorenza Ávila

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Roasted Bell Pepper Soup

20 min
35 min
Easy
30
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Cook the perfect complement for one of your meals of the week, with this recipe of Roasted Bell Pepper Soup that you can accompany with bread. The roasted vegetables will give a better flavor to this recipe, but if prefer not to bake them, you can sauté everything in a saucepan with olive oil.
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Ingredients

4 servings
  • 1/2 piece of onion chopped
  • 3 cloves of garlic with peel
  • 1 1/2 pieces of red bell peppers in halves, without seeds
  • 1 1/2 pieces of bell peppers orange, halved, seedless
  • 3 pieces of tomato in rooms, without seeds
  • 2 spoonfuls of olive oil
  • enough of sea salt
  • enough of black pepper freshly ground
  • enough of thyme cool
  • 2 cups of evaporated milk
  • 1/2 Cup of goat cheese
  • 1 Cup of chicken soup
  • 1 tablespoon of Butter
  • enough of sour cream to garnish
  • 1 piece of Bell pepper cut into thin strips, for garnish
  • 1/4 of Cup of cherry tomato of colors and in halves, to garnish
  • 1/4 of Cup of goat cheese crumbled, to decorate
  • enough of basil for garnish
  • enough of thyme for garnish

    Preparation

    Preheat the oven to 200 °C. (392 °F)
    In a baking tray, distribute the onion, garlic, peppers, tomatoes and sprinkle olive oil, salt, pepper and thyme. Bake about 25 minutes or until the vegetables are soft.
    Remove the peel from the garlic and blend with the rest of the vegetables, the evaporated milk, the cream cheese and the chicken broth. Strain if necessary.
    Heat a saucepan with the butter, pour the cream and bring to a boil, cook 10 minutes or until it thickens and season to taste.
    Serve the soup in bowls and garnish with cream, red pepper, cherry tomatoes, goat cheese, basil and thyme.

    PRESENTATION

    Garnish with sour cream, peppers, cherry tomatoes, goat cheese, basil and thyme.

    TIPS

    If you don't want to roast the vegetables in the oven, in interest of time, you can sauté everything in a cooking pan with olive oil.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    178
    kcal
    8.9%
    Carbohydrates
    3.2
    g
    1.1%
    Proteins
    10.4
    g
    21%
    Lipids
    13.7
    g
    21%
    Fiber
    0.2
    g
    0.4%
    Sugar
    1.8
    g
    2.0%
    Cholesterol
    31.5
    mg
    11%
    Esha
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