Pepper and tomato soup

Huile d'olive de Nîmes PDO
Intense flavour
Soupe poivrons-tomates
A PDO
Preparation
15 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Vegan Vegetarian Gluten-free Summer

Ingredients

A PDO
For 6 personnes
  • 5 tomatoes
  • 2 red peppers
  • An onion
  • 1 shallot
  • 1 clove of garlic
  • 2.5 tablespoons of full-flavoured olive oil
  • 1 litre of chicken stock
  • Espelette chilli
  • Sweet chilli
  • Salt and pepper

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Baux-de-Provence Valley PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … You may also be interested in: Gazpacho with olive oil, Tomato and basil soup with olive oil

Instructions

  • Peel and finely chop the onion and shallot.
  • Remove the seeds from the peppers and tomatoes and chop them. Set aside separately.
  • In a casserole dish, fry the finely chopped onion and shallot in a little full-flavoured olive oil until they are translucent.
  • Add the peppers, fry for a few minutes, then add the tomatoes, the crushed clove of garlic, the chicken stock (the stock should cover the vegetables), the pepper, the salt and the chillies. Leave to simmer for 25 minutes.
  • Remove from the heat and blend until smooth, adding a little chicken stock if necessary, depending on the desired consistency. Season to taste and add 2 tablespoons of full-flavoured olive oil before serving (hot or cold).

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Baux-de-Provence Valley PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … You may also be interested in: Gazpacho with olive oil, Tomato and basil soup with olive oil
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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