No regional classification
Creamy roasted red pepper soup
A smooth soup of roasted red peppers, potato, chicken stock and cream.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 15 min
- Cooking
- 55 min
- Total
- 70 min
Recipe
Roasted red peppers, potato and cream make a smooth soup seasoned with sweet and smoked paprika.
Practical cooking
Ingredients
4 servings
Ingredients
- 6 large red bell peppers
- 1 onion
- 2 garlic cloves
- 1 small potato
- 750 ml water
- 1 chicken stock cube
- 200 ml cooking cream
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- olive oil
- to taste salt
- to taste black pepper
- 1 pinch of chilli (optional)
- pumpkin seeds (optional, for serving)
- croutons (optional, for serving)
Nutrition per serving
- Energy
- 234 kcal983 kJ
- Fat
- 12.4 g
- Saturated fat
- 5.4 g
- Carbohydrates
- 28.8 g
- Sugars
- 14.1 g
- Fibre
- 6.8 g
- Protein
- 5.4 g
- Salt
- 0.8 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 70 min
- 1
Method
Roast the peppers
Heat the oven to 220 °C. Place the whole peppers on a lined baking tray, brush lightly with oil and roast for about 25–30 minutes, turning once. The skins should be blistered and dark in places.
Rest and peel the peppers
Transfer the hot peppers to a bowl and cover for 10 minutes. Peel them, remove the stems and seeds, and save any juices. A little remaining skin is fine once the soup is blended.
Soften the onion
Finely chop the onion and gently cook it in olive oil in a pot for about 5 minutes. Add the chopped garlic for the final 30 seconds.
Add the spices and vegetables
Stir in the sweet and smoked paprika. Immediately add the roasted peppers, potato cut into small cubes, reserved pepper juices, water and stock cube.
Simmer and blend
Simmer for about 15 minutes, until the potato is completely tender, then blend until smooth.
Add cream and season
Stir in the cream and season with salt, black pepper and chilli if using. Warm gently without boiling vigorously.
Serve the soup
Serve with pumpkin seeds or croutons and a drizzle of olive oil, if you like.
Refine
Tips and variations
After cooking
Storage and serving
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