Creamy Roasted Red Pepper Soup Ingredients
8 red capia peppers – roasted
2 – 3 tablespoons olive oil
2 onions – chopped
3 cloves of garlic
Salt
Black pepper
5 cups of hot water
100 gr. cream
Ingredients for garnish
Dill
For roasted peppers;
Poke holes on your peppers and place them on your baking tray, add garlic into your tray.
Then put them in the oven and roast them upside down for 20-25 minutes.
Place the roasted peppers in a bowl and wrap them with stretch film.
Doing this will allow you to peel the skins of the peppers easily.
Peel the skins when your peppers have cooled.
For the soup;
Put your pot on the stove and add olive oil and heat.
Add the finely chopped onion and crushed garlic and sauté until soft.
Add the roasted and finely chopped peppers, crushed garlic, salt and pepper and continue sautéing.
Add the water, mix and let it cook for 10 minutes.
Blend until you get a smooth consistency with a hand blender.
Add cream to your ready soup and mix.
Then divide it into bowls and sprinkle with finely chopped dill and serve hot.