Roasted Bell Pepper Soup
photo by From Marias Kitchen
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 6 red bell peppers
- 5 cups chicken stock
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 1⁄4 cup heavy cream
- 1 tablespoon tomato paste
- 2 tablespoons cornstarch, diluted in a bit of wated to thinken the soup
- 1 (8 3/4 ounce) can corn, drained
- 1⁄4 teaspoon smoked paprika
- 1 tablespoon cilantro, chopped
- salt and pepper
directions
- 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.
- Sautee the onion and garlic with a bit of oil. Set aside.
- 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.
- Place this mixture in a pot add the cornstarch and let boil until it thickens. Add salt and pepper to taste.
- To decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
- Serve a bowl of soup with a table spoon of the corn mixture on top.
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