Roasted red pepper soup

Roasted red pepper soup
  • 4 Piece Red pepper
  • 1 Piece Onion
  • 2 Piece Garlic cloves
  • 2 Table spoon (tbsp) Olive oil
  • 1 Decilitre (dl) Heavy cream
  • 3 Decilitre (dl) Broth
  • 2 Table spoon (tbsp) Sour cream
  • 2 Tea spoon (tsp) Salt
  • 1 Tea spoon (tsp) Sugar
  • 2 Tea spoon (tsp) Lemon juice

season: Summer

occasion: 4Holidays

origin: International



This red pepper soup makes a summery, low calorie alternative to any vegetable cream soups. Lay the peppers on baking paper covered frying pan and bake them in the oven approx 10 minutes on 150 celsius degree until skins are blackened. Let it cool and remove the seeds and peel the skin. Roast the garlic and chopped onion add salt, black pepper and a peck of sugar. Once the onion is getting brown add the broth and heavy cream, the roasted red pepper slices and make a puree with food processor or blender. After this just cook the soup approx 15 minutes, add a drop of lemon juice. Mix sour cream and dizzle individual bowls of soup before serving. If you prefer you may add chili to this sweet and sour red pepper soup.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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