Tomato and Grilled Bell Pepper soup
Home cooking
Let the grilled peppers cool enough to handle before removing loose skin. Blend to your preferred texture and taste after reducing, when the roasted sweetness is clearer.
- Servings (recipe yield)
- 12 servings
- Prep time
- Not provided
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 10 tomatoes
- 2 red bell peppers
- 2 onions
- 1 clove garlic
- 1L stock or broth
- ¾t Cayenne pepper
- 1t paprika powder
- 3t bruschetta herbs
- 1t oregano
- 1t giner syrup
- 2T olive oil
- 2T heavy cream
Instructions
- Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.
- Skin and quarter tomatoes.
- Sauté onion and crushed garlic in a large soup pan with olive oil.
- Add broth/stock, tomatoes, bell paper and purée with a stick blender.
- Add spices, syrup and cream.
Source: Public Domain Recipes · thijs-wester · Recipe source · Public-domain source license