Roasted Pepper Cream Soup

Roasted Pepper Cream Soup

This roasted pepper cream soup is a true feast for the senses, with a rich aroma and a velvety texture, perfect for both chilly days and warm summer evenings. Whether you enjoy it hot or cold, this recipe is an excellent choice for a healthy and comforting meal.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

The history of roasted pepper soup is fascinating, with deep roots in traditional cuisine, where peppers have been valued not only for their taste but also for their nutritional benefits. Roasted peppers add a natural sweetness, and the combination with vegetables makes this soup not only delicious but also nourishing.

Ingredients:
- 750 g roasted and peeled bell peppers (you can use frozen peppers, as I do, to save time)
- 100 g carrot
- 100 g celery
- 100 g parsnip (or other preferred vegetables)
- 2 l water
- 1 cube of butter (or cold-pressed vegetable oil for a vegan option)
- ½ teaspoon sesame paste
- Spices of choice (salt, pepper, thyme, basil)
- 1 tablespoon sour cream (optional, for serving)
- Fresh parsley, for garnish

Step by step:

1. Preparing the vegetables: Start by peeling and cutting the carrot, celery, and parsnip into small cubes. These vegetables will add a wonderful flavor to your soup.

2. Boiling the vegetables: In a large pot, add the two liters of water and bring it to a boil. Once the water is boiling, add the chopped vegetables. Boil for about 20 minutes or until the vegetables are tender.

3. Adding the peppers: After the vegetables are cooked, add the roasted peppers to the pot. If you are using frozen peppers, make sure they are completely thawed. Let it boil for 5-10 minutes to combine the flavors.

4. Blending the soup: Using an immersion blender, blend everything until you achieve a smooth and creamy consistency. If you want to thin the soup, add a little vegetable broth or water, as preferred.

5. Seasoning: Add the sesame paste, the cube of butter (or vegetable oil), and the spices. Mix well and let the soup simmer for a few more minutes for the flavors to meld.

6. Serving: Once the soup is ready, you can serve it hot, adding a spoonful of sour cream on top and sprinkling fresh chopped parsley. If you prefer the cold version, let the soup cool to room temperature and then refrigerate for a few hours. Serve in decorative glasses with celery sticks or parsley.

Tips and useful advice:

- If you want a spicier soup, you can add a hot pepper during the boiling of the vegetables.
- Experiment with different types of cheese instead of sour cream for a unique taste.
- For an even more interesting texture, add some toasted pumpkin seeds before serving.
- Store the soup in the refrigerator in an airtight container; it will stay fresh for up to 3 days.

Nutritional benefits:

This soup is rich in vitamins A and C due to the peppers and vegetables, with a low calorie content, making it ideal for a healthy diet. A bowl of roasted pepper cream soup has about 150 calories, depending on the added ingredients.

Frequently asked questions:

1. Can I use fresh peppers instead of roasted peppers?
Yes, but roasted peppers provide a more intense flavor and natural sweetness. If you use fresh peppers, sauté them first to enhance their flavor.

2. How can I make the soup thicker?
Add a boiled potato or some bread croutons during blending to achieve a denser texture.

3. Is this soup suitable for vegans?
Yes, simply replace the butter with vegetable oil and omit the sour cream. The soup will be just as delicious.

Ideal pairings:

This roasted pepper cream soup pairs perfectly with a fresh vegetable salad or a crunchy baguette. You can also enjoy it with a dry white wine or a refreshing cocktail for an unforgettable meal.

So, get ready to indulge your taste buds with this roasted pepper cream soup, a dish that will bring a touch of happiness to every bowl. Try it, and you won't regret it!