Baked pepper soup is a food you should not miss this fall. It is easy to prepare, is very healthy and nutritious and has a special aroma.
4 red peppers
1 large carrot
2 cloves of garlic
2 medium tomatoes
50 ml of olive oil
750 ml soup
150 g Greek yogurt
a few basil yarns
salt and pepper
Method of preparation
Bake the peppers and remove the seeds. Clean well the other vegetables, chop them up and put them in a larger, non-stick dish, along with the oil, garlic, wine and vinegar. Season them with salt and pepper and place them in the oven for about 25 minutes.
After baking, transfer the vegetables to a pot, add the soup over them and let them boil until softened. Add in the soup and the baked peppers and let it boil for a few minutes.
Take it from the heat and mix the vegetables well, add the yogurt and mix the composition again until you get a homogeneous paste. Serve hot soup with hot peppers, sprinkled with basil.
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