Two-Tone Pepper Soup

- Soups & Stews
Difficulty: Easy

Facebook Twitter Google+ LinkedIn Whatsapp StumbleUpon Tumblr Pinterest Reddit Share via Email Print

Prep Time

10 min
Cook Time

30 min
Serving

6

Sometimes a dish wins you over simply with its appearance, and this two-tone pepper soup is a perfect example. This recipe combines two separate creamy soups, one made with red peppers and the other with yellow peppers, creating a visually striking and delicious dish.

First, the red and yellow peppers are cooked separately with onion until tender. Each mixture is then blended until smooth, allowing both soups to retain their vibrant color and distinctive pepper flavor. A simple roux made with butter and flour is prepared separately for each soup and gradually combined with vegetable stock.

The red pepper soup is seasoned with paprika, giving it a deeper and slightly smoky flavor, while turmeric adds a warm, earthy note to the yellow pepper soup. The two creamy soups are then served together in the same bowl, creating a beautiful contrast of colors and flavors.

This two-tone pepper soup is perfect for special occasions or whenever you want to impress your guests with something a little different. The two soups can also be prepared separately in advance and reheated before serving.

Ingredients

4 tablespoons olive oil

2 onions, chopped

2 red bell peppers, chopped

2 yellow bell peppers, chopped

1 l vegetable stock

60 g butter

4 tablespoons all-purpose flour

1 teaspoon paprika

1 teaspoon turmeric

Directions

Step 1

Heat 2 tablespoons of olive oil in a skillet. Add 1 chopped onion and the chopped red bell peppers. Cook until the vegetables are tender. Transfer to a food processor and blend until smooth. Set aside.

Step 2

Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the other chopped onion and the yellow bell peppers. Cook until tender. Transfer to a food processor and blend until smooth. Set aside.

Step 3

Melt 30 g of butter in a small pot. Add 2 tablespoons of flour and cook, stirring, until a thick mixture forms. Gradually pour in 500 ml of vegetable stock while stirring. Add the blended red peppers and paprika. Cook until the soup thickens.

Step 4

Melt the remaining 30 g of butter in another small pot. Add 2 tablespoons of flour and cook, stirring, until a thick mixture forms. Gradually pour in the remaining 500 ml of vegetable stock while stirring. Add the blended yellow peppers and turmeric. Cook until the soup thickens.

Step 5

Carefully ladle both soups into the same bowl, keeping the red and yellow soups separate to create a two-tone effect. Serve warm. Enjoy!