Table of contents:
- Photo of the finished dish
- Recipe video: Baked Pepper Soup
- Step by step recipe with photos and videos
Video: Baked Pepper Puree Soup - Recipe With Step By Step Photos And Videos
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
A light, low-calorie baked pepper vegetable puree soup is a great option for a healthy and tasty first course from the ingredients available.
Bulgarian pepper - 4 pcs. (0.8-1 kg)
Garlic - 8 cloves
Vegetable oil - 2.5 tablespoons
Onions - 250 g
Bay leaf - 1 pc.
Dried Italian Herb Blend - 1 tsp
Water - 800 ml
Cream - 70-150 ml (to taste)
Salt to taste
Ground black pepper - to taste
- 38 kcal
- 30 min.
- 45 minutes
- 1 h. 15 min.
Photo of the finished dish
Recipe video: Baked Pepper Soup
Step by step recipe with photos and videos
Baked Pepper Puree Soup is a colorful and delicious, thick, low-calorie vegetable soup with minimal ingredients. A great option for a light lunch or snack. It can be a great addition to lean and vegan menus by using vegetable cream or seasoning the soup with lemon juice. Try it!
Prepare ingredients according to the list.
Pierce each bell pepper 4-5 times with a fork. Brush the peppers with vegetable oil and place on a baking sheet lined with baking paper. Add unpeeled garlic cloves wrapped in foil.
Place the baking sheet in an oven preheated to 250 degrees and bake the peppers for 15 minutes, on one side. Then turn over and bake another 15 minutes on the other side, until the top layer of the rind is charred and blackened.
Place the pepper in a bag or sealable container and let sit for 15 minutes.
Then peel the garlic cloves and bell peppers. Cut the peppers into large chunks.
In a saucepan, over medium heat, heat 2 tablespoons. vegetable oil. Add chopped onions and, stirring occasionally, sauté for 7-8 minutes, until soft and golden brown.
Add bell pepper chunks, garlic cloves, bay leaf, and a mixture of dried Italian herbs.
Pour in water or broth and bring mixture to a boil. When the water comes to a boil, cover the pot with a lid, reduce the heat so that the water is constantly boiling slightly, and cook the soup for 15 minutes.
Then remove the bay leaf and grind the ingredients with a hand blender.
Season with salt and ground black pepper to taste.
Divide the soup into bowls, add a little cream to taste and serve.
The baked pepper puree soup is ready. Enjoy your meal.