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Sweet red pepper soup

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 11
Servings 4


  • 3
    medium red peppers, halved and seeds removed
  • 30
  • 1
    medium onion, chopped
  • 1
    clove garlic, crushed
  • 125
    tomato purée
  • 30
    tomato paste
  • 500
    instant chicken stock
  • 10
    fresh marjoram, chopped
  • salt and freshly ground black pepper
  • pinch of brown sugar
  • 125
    sour cream or plain yoghurt


1. Place peppers cut side down on a baking sheet, bake at 180 ºC until skin blisters, cool slightly. Peel and chop. 2. Heat oil in a large saucepan, add onion and garlic, sauté until soft and transparent. 3. Stir in the rest of the ingredients, except marjoram and cream. Bring soup to boil, reduce and simmer for 30 minutes, uncovered, then stir in marjoram. Blend or process soup in several batches until smooth. Return to a clean pan and reheat soup gently. Stir in sour cream, without boiling soup. Serve with garlic croûtons and snipped chives.

Read more on: soup  |  bake  |  fruit

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