Bell pepper cream soup

Bell pepper cream soup

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  1. Bulgarian red pepper 8 pcs.
  2. Onion 1 pc.
  3. Salt to taste
  4. Olive oil with white truffle 2 tbsp.
  5. 2 cloves of garlic
  6. Smoked bacon 6 slices
  • Main ingredients: Pepper, Garlic
  • Serving 4 servings


pan, blender, oven, knife


Step 1: bake pepper.

Rinse the pepper, put it on the wire rack and put in preheated until 200 degrees the oven. Bake about 40 minutes.
Carefully flip the peppers a couple of times during cooking.

Step 2: peel the peppers.

Cool baked peppers a little, clean from tails, peel and seeds. Cut into pieces.

Step 3: fry the onions and garlic.

Chop onion and garlic finely. Heat olive oil and fry onion and garlic in it until transparent (do not fry for a long time).

Step 4: chop the vegetables with a blender.

Add the onions fried with garlic to the peeled and chopped peppers in the pan. Using a blender, beat everything until smooth. Beat thoroughly to make a smooth creamy soup.
At the same time, fry the bacon so that it becomes crispy.

Step 5: Serve the bell pepper cream soup.

Pour the bell pepper cream soup into a plate, add the bacon and start the tasting.
Enjoy your meal!

Recipe Tips:

- To cook croutons for the soup, cut the white bread into cubes, grease it with a small amount of vegetable oil and dry in a oven preheated to 200 degrees until crisp.