Roasted Bell Pepper Soup Recipe

Name: Roasted Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red bell peppers; 5 cups chicken stock; 1 white onion, chopped; 2 garlic cloves, chopped; ¼ 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; ¼ teaspoon smoked paprika; 1 tablespoon cilantro, chopped; salt and pepper

Servings: persons

6 red bell peppers
5 cups chicken stock
1 white onion, chopped
2 garlic cloves, chopped
¼ 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
¼ teaspoon smoked paprika
1 tablespoon cilantro, chopped
salt and pepper

1
Take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil) them until the skin is chard.
2
Take them off, put them in a bag seal it and let them cool, once cooled take the skins off.
3
Sautee the onion and garlic with a bit of oil.
4
Set aside.
5
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.
6
Place this mixture in a pot add the cornstarch and let boil until it thickens.
7
Add salt and pepper to taste.
8
To decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
9
Serve a bowl of soup with a table spoon of the corn mixture on top.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 red bell peppers, 5 cups chicken stock, 1 white onion, chopped, 2 garlic cloves, chopped, and more.

Yes, Roasted Bell Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Bell Pepper Soup

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