Cold Red Pepper Soup with Basil and Croutons
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Cold red pepper soup with basil and croutons
Ingredients
- Olive Oil - 4 tablespoons
- Orange Bell Peppers - 2 lbs
- Onion - 1 head
- Chili Flakes - a pinch
- Chicken Broth - 24 fl oz
- French Baguette - 1 piece
- Fresh basil leaves - to taste
Step by Step guide
Step 1
Cut the baguette into cubes to make about 1.5 cups.
Step 2
Grill the peppers on a preheated grill or in the oven until the skin starts to char. Transfer to a plastic bag and let sit for 10-15 minutes. Peel off the skin and seeds. Cut into small pieces.
Step 3
Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add the finely chopped onion and sauté until golden, about 6 minutes. Then add the peppers and broth. Cook for about 5 minutes until the vegetables are soft.
Step 4
Using a slotted spoon, transfer the peppers and onion to a blender and puree until smooth. Add the broth and blend again until homogeneous. Add red pepper flakes, salt, and pepper. Cover and chill.
Step 5
Heat the remaining oil in a skillet over medium heat. Add the diced bread and toast until golden.
Step 6
Stir the cold soup and, if too thick, add more broth as needed. Pour into bowls, sprinkle with croutons and chopped basil.
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