Fiery Bell Pepper Chili Cream Soup
Soup
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Cook Time
25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This fiery bell pepper chili cream soup is an absolute highlight for anyone who likes it a little spicier! The sweetness of the bell pepper harmonizes wonderfully with the spiciness of the chili. I especially like to make it in the autumn when the bell pepper is in season. It is super quick to prepare and warms you from the inside. If you don't like it quite so spicy, you can of course use less chili. A dollop of crème fraîche or yogurt also goes perfectly with it. This soup is vegetarian and can also be prepared well in advance.
Ingredients (10 ingredients)
-
250 g Bell pepper(s) red, cored and in strips
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1 piece Onion(s) in rings
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2 clove Garlic
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1 piece Chili pepper(s) green, chopped
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300 g Tomato(es) strained
-
600 ml Vegetable broth
-
2 tbsp Basil fresh, chopped
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Salt
-
Pepper
-
Olive oil
Preparation (6 steps)
Chop onion and garlic
Put 1 onion in rings and 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push everything down from the edge.
Sauté onion and garlic
Add some olive oil and sauté for 3 min./120°C/speed 1.
Add bell pepper and chili
Add 250 g bell peppers (red, cored and in strips) and 1 green, chopped chili pepper and chop for 3 sec./speed 4. Use the spatula to push everything down from the edge.
Add tomatoes and broth and cook
Add 300 g strained tomatoes and 600 ml vegetable broth and cook for 20 min./100°C/speed 1.
Puree soup
Puree the soup for 30 sec./speed 8-10, slowly increasing the speed.
Season and refine soup
Add 2 tbsp fresh, chopped basil and stir in for 2 min./60°C/gentle stir setting. Season with salt and pepper.
Finished cooking? Great! 🎉
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Created by
Katharina Mayer
2
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Kochbücher
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URL
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