Bell Pepper Bisque

Bell Pepper Bisque

40 min
Medium
1 serv.
294 g / 1 serv.

Rating

Average rating:—

Description

Delicate creamy soup made from roasted red peppers with cream and basil

  1. Preheat the oven to 200°C. Cut the pepper in half, remove seeds and stem.
  2. Place the pepper skin-side up on a baking sheet and roast for 15-20 minutes until dark spots appear.
  3. Transfer the hot pepper to a bag or covered bowl for 10 minutes, then peel off the skin.
  4. Finely chop the onion and carrot, mince the garlic.
  5. Melt butter in a saucepan, sauté onion and carrot until soft for 3-4 minutes.
  6. Add garlic and cook for 1 more minute.
  7. Add the peeled pepper and 150 ml of hot water, bring to a boil and simmer for 5 minutes.
  8. Blend the soup with an immersion blender until smooth and creamy.
  9. Pour in the cream, heat the soup (do not boil), season with salt and pepper to taste.
  10. Serve garnished with basil leaves.
262
89 kcal / 100 g
kcal
3.6 g
1.2 g / 100 g
Protein
19.1 g
6.5 g / 100 g
Carbohydrates
19.2 g
6.5 g / 100 g
Fats