Roasted Pointed Pepper Soup

Lovely tasteful “Roasted Pointed Paprika Soup”! I had a lot of pointed paprika’s left and had every soup ingredient in the house so I tried something myself. Really happy with the end result because the soup is so sweet, spicy and tasteful. Eat it with a grilled cheese or some garlic bread maybe. I added balsamico to even out the spicy chili powder. Great addition!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven.

Step 2

Cut the paprika’s and put on the bake tray with aluminium foil. Add a bit olive oil over the paprika’s. Not too much, not too little.

Step 3

Bake in for 20-25 minutes.

Step 4

While the paprika’s are baking. Cut the onion, garlic cloves, celery sticks and tomatoes.

Step 5

Boil some water to make 1 liter of chicken stock (or is you want it veggie, just use vegetable stock). And 0,5 liter of vegetable stock.

Step 6

While the paprika’s are baking: put some olive oil in your soup pot of choice, and sauté the garlic, onions and celery. Then add the tomato puree.

Step 7

Add the roasted paprika’s and tomatoes to the pot. Then add the chicken stock and vegetable stock. Let it cook for 10-15 minutes.

Step 8

Once cooked. Blend everything to a thicker soup. Add the herbs of your choice, of if you’d like you can add some sort of cream. I added crème fraîche. Enjoy!