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Cream of pepper soup (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 25 min mins
Total Time 40 mins
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

Here is a colourful and flavourful soup that I enjoy making for both my family and my guests. The intensity of the colour will depend on the choice of peppers: yellow, orange or red. This soup can be made in advance and freezes perfectly. Simply add the crème fraîche at the last minute before serving.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 4 shallots (cut into small cubes)
  • 5 yellow, orange or red peppers (peeled, cleaned and diced)
  • 2 tsp olive oil
  • 2 branches thyme
  • 250 g crushed tomatoes
  • 1 sheet laurel
  • 600 ml vegetable stock
  • Salt
  • pepper
  • 1 tsp of sugar
  • A few fresh basil leaves
  • 4 tsp fresh cream
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (traditional method)
    1. Heat the olive oil in a saucepan. Add the shallots and peppers, then fry gently for a few minutes.
    2. Add the chopped tomatoes, thyme, bay leaf and vegetable stock. Season with salt, pepper and sugar.
    3. Cook over low heat for about 25 minutes, until the vegetables are tender.
    4. Remove the thyme and bay leaf, then blend the soup until smooth and creamy.
    5. Just before serving, stir in the crème fraîche and garnish with basil leaves.

    THERMOMIX® METHOD
    Preparation (Thermomix version)
    1. Place the shallots and peppers in the bowl with the oil. Sauté for 10 minutes / Varoma / lowest speed.
    2. Add the tomatoes, thyme, bay leaf and vegetable stock. Cook for 15 minutes / Varoma / reverse / lowest speed.
    3. Remove the thyme and bay leaf. Season with salt, pepper and sugar.
    4. Blend for 45 seconds, gradually increasing the speed to 7.
    5. Add the crème fraîche just before serving and garnish with basil.
Read it online: https://auxdelicesdecaroline.com/en/recipe/soupe-a-la-creme-de-poivrons-methode-traditionnelle-thermomix/