Red Pepper Soup Recipe (With Chicken Broth)
This red pepper soup recipe starts by softening the onion in butter and sautéing red capia peppers. You add chicken broth, cook it over low heat, and flavor it with cumin and chili pepper. As a final touch, you can add lemon juice and smooth it to a smooth consistency before serving. Red pepper soup ingredients are few and practical; The how-to steps are also short and clear.
Ingredients
Base
Step-by-Step Method
Soften the onion
Put the pot on medium heat. Melt the butter, add the onion and fry for 4-5 minutes, until it softens without changing color.
Saute the peppers
Add the chopped red peppers to the pot. Stir occasionally for 6-8 minutes, until the peppers soften slightly.
Add water and spices
Add chicken broth, cumin and chili peppers. When it starts to boil, reduce the heat and cook for 20-25 minutes, until the peppers are completely soft.
Give it a smooth consistency
Remove the soup from the stove. Carefully blend with a hand blender or kitchen blender until smooth.
Lemon and salt adjustment
Return the soup to the pot and heat it. Add lemon juice, adjust salt to taste. If you want, put it together on low heat for a few more minutes.
Serve
Serve hot. You can sprinkle a little chili pepper on it or freshen it up with a few drops of lemon.