SOPA DE PIMIENTOS A LA ANTIGUA

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Zucchini provides a similar texture, while canned tomatoes are more economical.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories, while milk is a budget-friendly alternative.

Preheat the oven to 425°F (220°C).

Slice bell peppers in half and remove seeds.

Place bell peppers cut-side down on a baking sheet.

Drizzle with olive oil and roast until skins are blistered, about 25-30 minutes.

Remove from oven and let cool slightly.

In a pot, heat olive oil over medium heat.

Sauté chopped onion and garlic until translucent, about 5 minutes.

Peel the skins off the roasted peppers and chop them.

Add roasted peppers to the pot along with vegetable broth and basil.

Bring to a simmer and cook for 10 minutes.

Blend the soup until smooth using an immersion blender or in batches in a blender.

Stir in cream and lemon juice, and season with salt and black pepper to taste.

Serve hot, garnished with fresh basil.

Cooking Techniques

Spice Level:

Allergens