Red pepper soup


  • 3 red peppers (which should be large and quite thick)
  • 2 onions
  • 1 branch of thyme
  • 50g of butter
  • 4 spoonfuls of olive oil
  • 1 teaspoon of sugar
  • Salt
  • Pepper


  • Cut the peppers into four, remove the seeds and white parts, then cut them into fine strips.
  • Peel the onions, then mince them.
  • Brown the onions in butter in a pan until they become transparent.
  • Next add the pepper strips, the olive oil and the branch of thyme.
  • Cook for around 10 minutes or so.
  • Once this is done remove the branch of thyme and add the teaspoon of sugar, salt and pepper to taste, then cook for a further 5 minutes.
  • Stir everything well then pour it in the blender and blend so the soup is fine and silky.
  • Serve at room temperature (or, if it’s summertime, serve cold!).

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