Usuba
Spicy Red Pepper Soup with Sour Cream
A velvety red pepper soup with a rich and saturated flavor, complemented by the heat of chili and a creamy note of sour cream. The dish turns out aromatic and warming, perfectly suited for both lunch and dinner.
- Total
- 45 min
- Standard serving
- 395.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Heat the olive oil in a large pot. Add the sliced onion, minced garlic and sliced chili pepper. Simmer for 5 minutes over medium heat.
- 2
Step 2
Clean the red peppers from seeds and cut into pieces. Add to the pan with the onion and stew for another 2 minutes.
- 3
Step 3
Scald the tomatoes with boiling water, remove the skin and chop. Add to the pot, pour in vegetable broth and bring to a boil.
- 4
Step 4
Cover with a lid and cook for 20 minutes over medium heat until the vegetables are completely soft.
- 5
Step 5
Remove the soup from heat and let it cool slightly. Puree the contents of the pot with an immersion blender until smooth.
- 6
Step 6
Add sour cream and chopped green onions. Mix and adjust the taste with salt and black pepper.
- 7
Step 7
Serve hot with bread.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
