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Roasted Red Pepper Soup

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Ingredients

Adjust Servings:
6 Red Pepper Bell Peppers
1 Carrots
1 Patatoes
1 Onion Small
2 Cloves Garlic
3 Cups Chicken Stock
3 Tablespoon Grape Vinegar
1 Tablespoon Butter
Salt As much as you like
Black Pepper As much as you like

Roasted Red Pepper Soup

The taste that is going to drive you crazyyyyyy!

Cuisine:

Roast the peppers as you wish (in the oven, on the fire, on the grill or on the barbecue). Peel off the seeds and remove the white parts. Chop it into large pieces and let it sit.

  • 45
  • Serves 5
  • Medium

Ingredients

Directions

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Roast the peppers as you wish (in the oven, on the fire, on the grill or on the barbecue). Peel off the seeds and remove the white parts. Chop it into large pieces and let it sit.

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Steps

1
Done
15

Step 1 - Roasting

Roast the peppers as you wish (in the oven, on the fire, on the grill or on the barbecue). Peel off the seeds and remove the white parts. Chop it into large pieces and let it sit.
Tip: Soak roasted vegetables for 10 minutes in a warm hot paper bag or a lidded container for easy peeling. The skin will peel off very easily. Never rinse the roasted peppers (also for other roasted vegetables).

2
Done
15

Step 2 - Boiling

Heat the pot over medium heat and add the olive oil. Add the onion and garlic, stir and cook until it becomes transparent. Add the vinegar. Then add the carrots, potatoes and peppers, sauté for a few minutes, add the chicken stock, cover and cook over low heat.

3
Done
15

Step 3 - Serving

When the vegetables are soft, add salt and pepper, cover the bottom and mix with a hand mixer until it reaches a smooth consistency. Put the soup in the bowls and add a spoonful of cheddar cheese on it or above it.

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