Pepper soup – a creamy pepper soup with potatoes. Aromatic, vegetarian pepper cream soup.
Ingredients:
- 1 onion
- 2 tablespoons butter (regular or vegetable)
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 teaspoon thyme
- 1 teaspoon sweet paprika
- pinch of hot paprika
- 1 potato
- 6 peppers (red or mixed with yellow)
- 1 liter broth
- 1 canned pelati tomato or 1 teaspoon tomato paste or 1/2 cup tomato passata
Preparation:
In a large, wide pot, melt the butter, add the olive oil, then add the peeled and diced onion. Cook until translucent, stirring occasionally, for about 5 minutes. Add the peeled and halved garlic cloves and cook together for a moment. Add thyme, sweet paprika, hot paprika, and mix everything. Add the peeled and diced potato, then add the peppers cut into approximately 4 cm pieces. Sauté, stirring occasionally, for about 5 minutes. Pour in the broth and bring to a boil. Season with salt to taste (depending on how salty the broth is) and pepper. Cover and cook until the vegetables are tender, for about 10 minutes. Add the tomatoes towards the end of cooking. Blend until smooth (you can blend it completely smooth, but it’s best with small pieces of pepper). Serve with grated cheese and greens.
