Cream soup with roasted red peppers, basil and whipped cream
The rich of aromas cream soup with roasted red peppers impresses not only with its taste, but also with the bright colors on the plate. A typical autumn dish
that enchants with the aroma of roasted peppers, garlic and basil.
- 6-10 red peppers
- 1 small onion
- 5 dried tomatoes in olive oil
- 2-3 garlic cloves
- 2.5 cups vegetable broth
- salt and black pepper to taste
- 1 tbsp. Olive oil
- freshly squeezed lemon juice
- 1-2 tbsp homemade basil pesto
- whipped cream for garnish
Roast and peel the peppers in advance, remove the stalks and seeds. Finely chop the onion and garlic and cook in a large saucepan with a little olive oil until soften. Add the roasted peppers, sun-dried tomatoes and vegetable broth. Let the soup simmer for about 10 minutes, then turn off the heat and blend until smooth. Serve with a little freshly squeezed lemon juice, black pepper, homemade pesto and whipped cream. Take a piece of crispy bread and enjoy the rich taste. For lovers of more fire in the dish add a pinch of hot pepper.