Baked sweet pepper puree soup

soups 474 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

2 tbsp. l. olive oil 2 large potato tubers, peel and chop into small pieces 2 celery stalks, chop 2 shallots or 1/2 red onion, chop Coarse salt and freshly ground pepper 1 can (360 g) canned baked bell peppers, drain off and rinse under water 4 - 5 pcs. sun-dried tomatoes 4 tbsp. low-fat slightly salted chicken or vegetable broth 2/3 tbsp. sour cream 1/4 tbsp. chopped fresh cilantro 1/3 tbsp. grated pepper jack cheese 4 sourdough buns

Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add potatoes, celery, shallots, 1/2 tsp. salt and pepper to taste, cook, stirring constantly, until the potatoes begin to soften, about 5 minutes. Add red bell peppers, sun-dried tomatoes, chicken broth and 1 tbsp. water. Cover and bring to a boil, then uncover and continue cooking for another 15 minutes, until potatoes are tender.
Pour the soup into a blender, add sour cream and lightly cover with a lid and chop until smooth. Season with salt and pepper, stir in half of the cilantro. Pour soup into bowls and sprinkle with cheese and leftover cilantro. Serve with buns.

Baked sweet pepper puree soup

2 tbsp. l. olive oil 2 large potato tubers, peel and chop into small pieces 2 celery stalks, chop 2 shallots or 1/2 red onion, chop Coarse salt and freshly ground pepper 1 can (360 g) canned baked bell peppers, drain off and rinse under water 4 - 5 pcs. sun-dried tomatoes 4 tbsp. low-fat slightly salted chicken or vegetable broth 2/3 tbsp. sour cream 1/4 tbsp. chopped fresh cilantro 1/3 tbsp. grated pepper jack cheese 4 sourdough buns

Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add potatoes, celery, shallots, 1/2 tsp. salt and pepper to taste, cook, stirring constantly, until the potatoes begin to soften, about 5 minutes. Add red bell peppers, sun-dried tomatoes, chicken broth and 1 tbsp. water. Cover and bring to a boil, then uncover and continue cooking for another 15 minutes, until potatoes are tender.
Pour the soup into a blender, add sour cream and lightly cover with a lid and chop until smooth. Season with salt and pepper, stir in half of the cilantro. Pour soup into bowls and sprinkle with cheese and leftover cilantro. Serve with buns.