Roasted Bell Pepper Soup

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READY IN: 20mins
Recipe by From Marias Kitchen

Grilling or baking the bell peppers to take the skins off is the only "hard" thing to do in this recipe; the rest is SUPER simple!

Ingredients Nutrition

Directions

  1. Take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil) them until the skin is chard. Take them off, put them in a bag seal it and let them cool, once cooled take the skins off.
  2. Sautee the onion and garlic with a bit of oil. Set aside.
  3. Put in a blender the peppers, tomato paste, heavy cream, sauteed garlic, and onion and the chicken stock and blend until you have the desired consistency.
  4. Place this mixture in a pot add the cornstarch and let boil until it thickens. Add salt and pepper to taste.
  5. To decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
  6. Serve a bowl of soup with a table spoon of the corn mixture on top.

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