Filter
Reset
Sort ByRelevance
Tammy Prescott Heginger
Roasted paprika soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a soup pot and fry the shallots with the garlic.
-
Add the chopped roasted peppers and tomatoes and fry them for 3 minutes.
-
Pour in the stock and simmer for 2 minutes.
-
Purée the soup with the hand blender or in a food processor.
-
Add Worcester sauce and Tabasco to taste, let the soup cool down and then put it in the refrigerator to get well cold.
-
Stir in the basil before serving. Serve coarse brown bread.
Blogs that might be interesting
-
30 minLunchmussel, fish stock, sunflower oil, celery, garlic, onion, chili powder, tomato paste, tomato cubes, laurel leaf, vodka, salted butter, parsley, breadstick,bloody mary soup with mussels -
20 minLunchwater, beef broth tablet, celery, fresh parsley, fresh celery, fresh soup balls, fresh sugarsnaps, frozen garden peas, dried tarragon, extra virgin olive oil, fresh multigrain baguette,garden herb soup -
15 minLunchkohlrabi, fresh cream cheese, rucola lettuce, multigrain bread, mustard, grilled ham,spicy club sandwich with kohlrabi -
20 minLunchroot, pumpkin, olive oil, onion, Thai Red curry pasta, vegetable stock, coconut milk, fresh coriander,carrot pumpkin soup with coriander oil
Nutrition
105Calories
Sodium0% DV0g
Fat11% DV7g
Protein4% DV2g
Carbs3% DV9g
Fiber0% DV0g
Loved it