Roasted Red Pepper Soup

A velvety soup of roasted red peppers simmered with tomato and potato, blended smooth and softened with cream. A vegetarian, gluten-free starter.

Ingredients

• 600 g roasted red peppers (peeled)
• 30 g (2 tbsp) olive oil
• 100 g (1 medium) onion
• 8 g (2 cloves) garlic
• 200 g (2 medium) tomatoes
• 150 g (1 medium) potato
• 900 g (3¾ cups) vegetable broth
• 80 g (⅓ cup) heavy cream
• 2 g (1 tsp) red pepper flakes
• 9 g (1½ tsp) salt

Instructions

1. 1

   Chop the onion and garlic; grate the tomatoes, dice the potato and roughly chop the roasted peppers.

2. 2

   Heat the olive oil in a pot over medium heat; cook the onion for 5 minutes until soft, then add the garlic and stir for 1 minute.

3. 3

   Add the grated tomato and cook for 3-4 minutes, then add the peppers and potato and stir for 2 minutes.

4. 4

   Pour in the broth and add the salt. Bring to a boil, then simmer partly covered over low heat for 20-25 minutes, until the potato is very tender.

5. 5

   Take off the heat and blend with a stick blender until completely smooth.

6. 6

   Stir in the cream and warm over low heat for 2-3 minutes without boiling. Ladle into bowls and sprinkle with the red pepper flakes.

Nutrition

Per serving