Creamy bell pepper soup with noodles

Name: Creamy bell pepper soup with noodles - Julieta J.
Ingredients: 4 pcs. bell peppers; 1 pc. large tomato; 1 pc. large carrot; 1 pc. onion; 3; 4 cloves of garlic; 1 pc. celery (small); 1 pc. large white potato; 4 nests of noodles; 1/2 tablespoon salt; ground pepper (to taste); 1 bunch of parsley; 1 tablespoon oil; 2 liters of water (for vegetables); 0.5 liters of water (for noodles).

Soups - Creamy bell pepper soup with noodles by Julieta J. - Recipia

The first time I made bell pepper cream soup with noodles, I started without much expectation, but everything came together quickly, with simple ingredients and logical steps. I liked that I didn't need complicated techniques or special utensils. I used what I had in the fridge and on the kitchen counter, and the total time passed surprisingly quickly. The soup turned out thick, with a balanced taste and noodles that provide a pleasant texture. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-50 minutes Servings: 4-5 Difficulty: easy Recipe type: vegetable cream soup, main dish or light lunch Ingredients 4 bell peppers 1 large tomato 1 large carrot 1 onion 3-4 cloves of garlic 1 small celery 1 large white potato 4 nests of noodles (homemade or store-bought) 1/2 tablespoon salt Ground pepper, to taste 1 bunch of parsley 1 tablespoon oil 2 liters of water (for boiling the vegetables) 500 ml of water (for boiling the noodles) Preparation method 1. Prepare the bell peppers and tomato. Wash the bell peppers and tomato, place them on a baking tray lined with parchment paper. Put them in the preheated oven at medium heat. Bake for 15 minutes on one side, then turn them over and bake for another 10-15 minutes. The skin should puff up slightly and peel off easily. 2. In the meantime, clean the other vegetables: carrot, onion, celery, potato, and garlic. Cut them all into large pieces or halves; the exact shape doesn't matter for cream soup. Place them in a large pot with 2 liters of cold water. Add salt and a tablespoon of oil. 3. Let the vegetables boil over medium heat for about 25 minutes. Check that they are all well cooked with a fork, as for puree. 4. When the bell peppers and tomato are roasted, take them out of the oven and immediately place them in a bowl of cold water. The skin will peel off more easily this way. Remove the skin, seeds from the peppers, and cores. 5. After the vegetables in the pot are boiled, strain them and keep the liquid. Place the boiled vegetables in a suitable bowl for mashing. Add the roasted and peeled bell peppers and tomato. Blend everything with an immersion blender or whisk until you obtain a smooth cream. 6. Thin the cream with the strained soup in which the vegetables were boiled. I use about three-quarters of the liquid, but you can adjust it to your desired consistency. For a thicker soup, add less liquid; for a thinner one, add more. 7. Boil the noodles separately. Bring 500 ml of water to a boil with a little salt and a splash of oil. When the water is boiling, add the 4 nests of noodles and boil for 5-6 minutes. Drain them. 8. Incorporate the boiled noodles into the cream soup and put everything back on low heat for another 2 minutes, just enough to bring it to a short boil together. 9. Finally, add chopped parsley and pepper to taste. Serve the soup while it is warm. Why I make this recipe often I am attracted to the simplicity and the fact that it is easy to adjust based on what I find in the pantry. The vegetables are easy to find, and the final texture is thick. I can control how dense I want the soup and how many noodles I add. It is filling, suitable for lunch or dinner, and I have no problem reusing the soup the next day. Tips and variations Tips Roast the bell peppers enough, but don't burn them. If you have a grill oven, use it. If you want an extra fine soup, blend it with an immersion blender or in a food processor. You can adjust the consistency with the vegetable liquid; don't throw it all away at once. Substitutions Instead of noodles, you can use croutons if you want something crunchier. Celery can be omitted if you don't like the flavor, but it contributes to the overall taste. Variations If you want a more intense color, add another roasted tomato or a little tomato paste. You can skip the garlic if you prefer a milder flavor. If you want a spicy soup, add a little hot pepper while boiling or more pepper. Serving ideas Sprinkle fresh parsley just before serving. The noodles can be placed in a separate bowl and added to each serving individually. Quickly made croutons in a pan with a little oil and salt also go well. Frequently asked questions How thick should the cream soup be? The consistency depends on preferences. I use about three-quarters of the liquid from boiling, but you can adjust it. Can I use egg noodles or no egg noodles? Both options are suitable. I used classic noodles, but egg noodles are more filling. If I don't have bell peppers, can I use another type of pepper? You can also use red bell peppers, but the taste won't be as sweet. Can the soup be made without a blender? Yes, you can mash with a whisk or a potato masher, but the texture won't be as smooth. Do I need to boil the noodles separately? I recommend boiling them separately; otherwise, the soup becomes too thick, and the starch from the noodles can cloud it. Nutritional values Approximately, one serving has 140-170 kcal. Most calories come from vegetables and noodles. Carbohydrates (potato, noodles) are predominant, proteins are moderate (from noodles, especially if they are egg noodles), and fats are very low (only from the tablespoon of oil). The fibers come from vegetables. These are approximate values and depend on the actual weight of the vegetables and the type of noodles. Storage and reheating The cream soup without noodles keeps well in the fridge in a covered container for up to 3 days. It is better to add the noodles only to the plate or keep them separate; otherwise, they absorb the liquid and become too soft. Reheat the soup over low heat, possibly dilute with a little water if it has thickened too much overnight. I do not recommend freezing, as the texture may change.

Preparation

In a baking tray lined with parchment paper, I placed the peppers and tomato, after washing them, to bake in the preheated oven for about 15 minutes, then turn them over and leave them to bake for another 10-15 minutes on the other side. Meanwhile, prepare the rest of the vegetables: wash and peel them, then cut them into large pieces (in half) and put them to boil in a pot with water, salt, and oil. Let them simmer for about 25 minutes until all the vegetables are soft, as for puree, so they can be mashed. After baking, the peppers and tomato are placed in cold water, peeled, and cleaned of seeds. When ready, the boiled vegetables are drained in a sieve, the baked vegetables are added, and everything is mashed with a whisk until it becomes a cream (or blended). Over the obtained cream, add the strained vegetable broth (I added about three-quarters of the amount) depending on the desired consistency. The nests of noodles are boiled separately. In a pot, bring water to a boil with a little salt and a drop of oil, and when it boils, add the 4 nests of noodles. Let them simmer for 5-6 minutes, then remove and add to the cream soup. Let it simmer for another 2 minutes until it comes to a boil over all the ingredients. Finally, sprinkle with finely chopped parsley and a little ground pepper (to taste). Enjoy your meal! Instead of noodles, croutons can be used. If you want the color to be more intense, you can add more roasted tomatoes or tomato paste to the soup.

Creamy bell pepper soup with noodles

Preparation

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