Remember when I said the sweet red pepper sauce I made for the Patagonian Tooth Fish, was so delicious, that I could practically drink it?
Well I slightly revised the recipe, poured it into a bowl, and compromised a bit by using a spoon instead of a straw. 😉
Starring Sweet Red Kapia Peppers from Melissa’s Produce, this soup is shockingly rich and creamy without cream!
And your guests will assume you’ve spent hours to create such deep, full-bodied flavors — only you and I will know it only took you 35 minutes.
This recipe is an incredibly delectable, lovely way to start the soup season.
(Yes, I do think soup has a season.)
So off we go.
This is not a sponsored post. Melissa’s Produce sent me Sweet Red Kapia Peppers for recipe testing, and all opinions are my own. I only promote, create recipes with, and write about products I love.
- 2 tablespoons olive oil
- 1-1/2 teaspoons sweet paprika
- 1/2 cup roughly chopped brown onion
- 3 small to medium-sized garlic cloves stems and roots removed
- 8- ounces roughly chopped sweet red Kapia peppers stems and seeds removed
- 1 cup roughly chopped fresh tomato, stems and seeds removed
- 2 large basil leaves plus a few small leaves for garnish
- 1 tablespoon balsamic vinegar
- 1 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated sugar
- Freshly ground black pepper
- Extra virgin olive oil for garnish
Coat the bottom of a medium-sized saucepot with the oil and place it over medium-low heat.
Add the paprika, onions and garlic and cook until the onions are transluscent and soft, about 5 minutes.
Add the peppers and sauté for a minute or so. Then add the tomatoes, 2 large basil leaves, and balsamic. Cook for about 4 minutes, just to soften and blend the ingredients.
Add the water and bring to a boil. Then reduce the heat to low, cover the pot, and very gently simmer until the peppers are very tender, about 15 minutes.
Use an immersion or standing blender to purée the soup until it's as smooth as possible. (For this recipe, I prefer to use a blender -- it tends to create a smoother consistency.) Pour the soup back into the pot and add the salt, sugar and a few turns of freshly ground black pepper.
Drizzle each portion with a bit of extra virgin olive oil, if desired -- and top with a few small basil leaves.
While I recommend Kapia peppers, this will still be a superb soup with another sweet red pepper.
If you use a standing blender for hot liquids, you have to hold down the lid very, very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!