Soup

Roasted Red Pepper Soup

RecipesSoup
On cold winter days or spring months, this soup prepared with the aroma of Berrak Roasted Red Pepper will take you to the peak of taste. With the unique aroma of roasted red pepper, it offers an experience far beyond traditional soup recipes.   This soup recipe, prepared with the richness of Berrak Roasted Red Peppers, is both nutritious and delicious. This soup, which will add elegance to your tables with its creamy dense texture and impressive presentation, is ideal for impressing your guests or for a pleasant family dinner. Enjoy your meal.
What you need

Ingredients

Step by step

Preparation

9 steps
Step 1 / 9

In a pan where you heat the olive oil over medium heat, add the finely chopped onion and garlic and fry until they turn pink.

Berrak

Products used in this recipe

Berrak Roasted Red PepperBerrak Roasted Red PepperBerrak Extra Virgin Olive Oil 1 LiterBerrak Extra Virgin Olive Oil 1 LiterBerrak Cooking Tomato SauceBerrak Cooking Tomato Sauce
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Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

  • 5 Berrak Roasted Red Peppers
  • 1 medium sized onion
  • 2 cloves of garlic
  • 3 tablespoons Berrak Extra Virgin Olive Oil
  • 1 tablespoon Berrak Cooking Tomato Sauce
  • Quarter cup cream
  • 1 liter of water or vegetable broth
  • 1 teaspoon red pepper flakes
  • Salt, black pepper
  • Parsley or fresh thyme for garnish

Preparation

  1. In a pan where you heat the olive oil over medium heat, add the finely chopped onion and garlic and fry until they turn pink.
  2. Add tomato sauce and fry for another 2-3 minutes.
  3. Chop the Berrak Roasted Red Peppers, add them to the pot and fry for a few minutes.
  4. Add water or vegetable broth.
  5. Add salt, black pepper and red pepper flakes and wait for the soup to boil.
  6. After boiling, cook over low heat for 15-20 minutes.
  7. Remove the soup from the stove and put it in a blender.
  8. After waiting a while, add the cream and mix.
  9. Heat it again on the stove and pour it into serving bowls.