Cream of bell pepper and tomato soup

Name: Cream of bell pepper and tomato soup - Aristita B.
Ingredients: 4 red bell peppers; 4 large tomatoes; 1 carrot; 1 celery root + 2 celery stalks; 1 parsley root; 1 bunch of fresh parsley; 1 onion; 2 cloves of garlic; salt; pepper; chili; oregano; 3 teaspoons of olive oil; noodles.

Soups - Cream of bell pepper and tomato soup by Aristita B. - Recipia

About two years ago, one evening when I was just wandering around the kitchen and didn't feel like cooking anything complicated, I found some roasted red bell peppers left over from a salad and about three tomatoes that needed to be used urgently. Honestly, I didn't have any grand plan. I tossed everything into a pot, added some vegetables, and started improvising without thinking too much. The first time, I boiled everything too hard, mashed it poorly, and ended up with a thick paste, not quite soup. But after adjusting it a couple of times, I realized that this kind of cream soup is just the thing to save you when you don't want meat, but you also don't want something too dietetic or bland. Now I make it almost monthly, still with little improvisations — it never turns out exactly the same, but that's the beauty of it. Okay, to keep it short and not drag it out unnecessarily — including washing and boiling the vegetables, I’d say you’re ready in about 55-60 minutes. It makes about four good servings, and sometimes there's enough left for the next day (meaning two or three plates, depending on how hungry the person at the table is). In terms of difficulty, there’s nothing complicated; just take your time when mashing and don’t forget to check that the vegetables don’t stick to the bottom of the pot — trust me, I once burned the onion, and that bitter taste doesn’t go away. This soup has saved me when I didn't know what to serve during fasting, or if friends came over who are on a diet and eat vegan. I also like it because you can add any kind of croutons, noodles, or even some roasted chickpeas on top (if I want something more substantial). Another thing: it’s the kind of food that even kids will accept if they don't see what’s in it, especially if I don’t mention that it has celery. And in winter, I make it with frozen vegetables; there’s no shame in that. MY INGREDIENTS AND THEIR PURPOSE (QUANTITIES FOR A MEDIUM-SIZED POT, ABOUT 4-5 SERVINGS) 4 large red bell peppers — these provide sweetness and color; you can't achieve the same result without them; I’ve tried using sweet peppers, and it's not the same. 4 large, well-ripened tomatoes — for flavor, but also for a slightly tangy consistency that balances the sweetness of the peppers. 1 medium carrot — adds body and a bit of sweetness. 1 small celery root (about the size of a small apple) + 2 stalks of celery — the root adds flavor, while the stalks give a slight bitterness that doesn’t hurt, but don’t overdo it. 1 small to medium parsley root — for a deeper flavor; otherwise, the soup is too flat. 1 bunch of fresh parsley — for garnish at the end; I can’t forget it, it’s a shame. 1 large yellow onion — if I use two smaller ones, that’s fine too. 2 garlic cloves — don’t overdo it, or it will overpower everything. 3 teaspoons of olive oil (I measure with a teaspoon to avoid it being too greasy). 1-1.2 liters of water, depending on how much soup you want and how much juice the tomatoes release. Salt, to taste. Freshly ground pepper — about ¼ teaspoon, but adjust to your taste. Chili (optional; I usually add a twist or two from the grinder, not more since the kids won’t eat it). Dried oregano — ½ teaspoon; if I don’t have it, I skip it. Simple noodles (usually store-bought wheat noodles), 50-60 g (about a good handful; I boil them separately). How I cut them: I don’t stress about making them perfect; large pieces are fine, as it doesn’t matter in the blender. Just make sure not to use dried or old vegetables, as they won’t mash well and will leave tough fibers. MY STEPS (GRILLED OR SIMPLE POT METHOD, WHICHEVER I FEEL LIKE) 1. Wash all the vegetables well. I don’t peel them too much, just what’s necessary — I peel the carrot and celery. If I have the time and energy, I roast the bell peppers and tomatoes on the grill or stovetop (on a tray or electric grill) for about 10-12 minutes to get that slightly smoky flavor. If not, I leave them raw; it works fine that way. I score the tomatoes slightly on the bottom to make peeling easier after roasting. 2. If I roasted them, I put them in a bowl, cover them for about 5 minutes, and then peel off the skin (it’s easier while they’re warm, but don’t burn your fingers). If I’m not in the mood for roasting, I just chop them roughly, and that’s it. 3. In a large pot (mine is about 4 liters), I put all the chopped vegetables. There’s no need to chop them finely; it’s not a clear soup. I also add the celery stalks and root, onion, carrot, parsley, and the whole garlic cloves (I don’t crush them; otherwise, it gives too intense a flavor). 4. I pour in enough water to cover the vegetables by about two fingers (about 1.2 liters). If I add too little, it will stick while boiling, and I risk it being too thick. I add a little salt at the beginning, then more towards the end. 5. I put the pot on medium heat with a lid. I let it boil for about 40-45 minutes until the vegetables are nice and soft. Halfway through, I check that the water doesn’t reduce too much. If needed, I add a bit of hot water (if I add cold, it stops the boiling, which is not good). 6. Once everything is cooked, I take the pot off the heat and let it sit for about 3-4 minutes to settle. I prefer not to mash it while it’s still too hot, as it risks splattering, and that’s not pleasant. 7. I remove the vegetables with a slotted spoon and blend them well with an immersion blender, adding some of the cooking liquid until I reach the desired consistency. If I want it more liquid, I add more liquid; if I want it thick, I keep more of the cream. I don’t do everything in a big blender because there’s too much liquid, and the lid might pop off. I also add some leftover liquid back into the soup. 8. I put everything back in the pot, add the remaining liquid (if there’s any left), and only then do I add the olive oil, pepper, oregano, and chili if I want it a bit spicy. I check for salt. If it’s too thick, I thin it out with a little hot water. 9. I let everything simmer for another 8-10 minutes on low heat to meld the flavors. In the last two minutes, I toss in the chopped fresh parsley (if I add it at the beginning, it turns gray and loses its fresh taste). 10. Separately, I boil the noodles for two minutes in boiling salted water with a drop of oil. I drain them well and add them directly to the plate when serving the soup; I don’t mix them in the pot. TIPS, VARIATIONS, AND SERVING IDEAS Useful tips (common mistakes and tricks): — I’ve found that if the tomatoes aren’t well-ripened, the soup is too sour. Don’t rush with winter tomatoes; use two instead of four, or add a pinch of sugar. — Don’t let the soup reduce too much while boiling, or you won’t have anything to mash. I’ve had the experience of forgetting it on the heat, and it turned into a puree. — Don’t add too much garlic; two cloves are enough, or it will take on a sharp flavor. — If you have a powerful blender, blend everything extra fine, but don’t overdo it, or it will become gummy. Ingredient substitutions and adaptations: — If you want a gluten-free version, replace the noodles with gluten-free croutons or sprinkle some roasted pumpkin seeds. — The celery stalks can be omitted; it’s not essential, but the root is key for flavor. If you don’t have it, just use carrot and parsley. — Olive oil can be replaced with cold-pressed sunflower oil, although it’s not as fragrant. — If you’re on a diet, reduce the oil by half or skip it altogether; it’s still tasty without it. Recipe variations: — For a more intense flavor, sometimes I add a hot pepper, but only when I know the kids won’t eat it. — If you want extra flavor, sprinkle some dried basil or a little mint, but don’t overdo it. — Instead of noodles, toasted croutons work just as well, or even some boiled rice if you want a heartier soup. Serving ideas: — I like to sprinkle some roughly chopped fresh parsley on top and a drizzle of raw olive oil. — If I’m making it for guests, I add some toasted seeds or sometimes some plant-based yogurt if I want it creamier. — A side of pickled cucumbers or some pickled hot peppers goes well for those who want it. — For a complete lunch, serve it with slices of toasted whole-grain bread, and if it’s not fasting, some salty cheese on the side. FREQUENTLY ASKED QUESTIONS — Can I use sweet peppers instead of bell peppers? Yes, but the flavor won’t be as sweet and intense. Bell peppers are more fragrant, but if you don’t have any, use red sweet peppers, not green. — Is it necessary to roast the peppers and tomatoes beforehand? It’s not mandatory, but roasting them gives the soup a richer, slightly smoky flavor. If you leave them raw, it turns out well, just make sure they are very fresh. — Can the soup be frozen? Yes, but without the noodles. Portion it into small containers, and when you thaw it, heat it gently so it doesn’t “split.” — How can I make the soup creamier if I don’t have a blender? You can mash it with a potato masher; it will be a bit more rustic, but it works. Or, if you have an old blender, blend in smaller batches to avoid splattering. — If the soup turns out too thick, what should I do? Add hot water and mix well. Taste for salt again, as it will dilute. NUTRITIONAL VALUES (APPROXIMATE) For one serving, without noodles or croutons, you have about 90-110 kcal, depending on how much oil you use and how thick you leave it. The vegetables provide fiber, vitamins, and minerals, while the oil adds some healthy fat (as long as you don’t use too much). The protein content is minimal (1-2g per serving), but that’s not the point here. Carbohydrates, mostly from carrot and bell pepper, are about 15g per serving. It’s the kind of soup that fills the plate, not the stomach; if you want something more substantial, you need to add extra noodles or croutons. The advantage is that it’s not greasy, it’s light on the stomach, and it fits easily into any diet. If you add croutons or noodles, the caloric intake clearly increases (especially if you use toasted white bread). HOW TO STORE AND REHEAT I usually keep the soup in the refrigerator in a glass container with a lid for up to three days. It’s important not to add the noodles or croutons directly into the soup but only to the plate when serving; otherwise, they will swell and become gummy. When you want to reheat, put a portion in a bowl and microwave for 2 minutes, or in a small pot on low heat, stirring often to prevent sticking. If it thickens while sitting, dilute it with a little hot water, taste for salt, and it’s as good as new. If you’ve frozen it, thaw it in the refrigerator overnight, not directly on the heat, and warm it up slowly. The soup doesn’t split, it doesn’t spoil, but it’s not good to keep reheating a large portion; it’s better to heat only what you eat at the moment.

Preparation

All vegetables and greens are cleaned, washed well, and put to boil in a pot of water. It is ideal to put a lid on top. There is no need to cut them too much, just into 2-3 pieces. When they are almost done boiling and the water has reduced, we take the pot aside and let it sit for 3-4 minutes. We blend everything well until we obtain a thick cream. We add the spices, chopped fresh parsley, and oil. We let it cook for another 10 minutes and the soup is ready :) We serve it with noodles boiled for 2 minutes in salted water with oil.