Velvety cream of roasted peppers and tomatoes with an artistic swirl of basil oil - photo 1
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Velvety cream of roasted peppers and tomatoes with an artistic swirl of basil oil

Vegan Pikantne Soups Vegan dishes Dishes for Special Occasions 75 min Medium 2 wyświetleń ~27.70 PLN - (0)
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Description

This is not an ordinary soup; it is a canvas for your culinary creativity. A velvety cream of roasted peppers and tomatoes is a dish that proves simple ingredients can create something spectacular. Its deep, sweet-smoky flavor comes from slowly roasted vegetables that release all their essence. The smooth, silky texture, achieved through careful blending and the addition of coconut milk, envelops the palate. However, the true magic of this dish lies in its presentation. The intensely red color of the soup provides the perfect backdrop for the emerald green basil oil, which creates mesmerizing patterns on the surface. Crunchy, roasted pumpkin and sunflower seeds add not only texture but also visual contrast. This dish teaches how to celebrate food with all the senses, turning an ordinary meal into a small work of art. It is perfect as an elegant appetizer at a gathering or as a comforting yet sophisticated lunch.

Ingredients (13)

Servings:
4
  • Red bell pepper 800 g
  • Ripe tomatoes 4 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Vegetable broth 500 ml
  • Full-fat coconut milk 200 ml
  • Extra virgin olive oil 0.4 łyżek
  • Fresh basil 1 pęczek
  • Pumpkin seeds 20 g
  • Pestki słonecznika 20 g
  • 🌿 Przyprawy
  • Sól morska drobnoziarnista 1 łyżeczka
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Papryka wędzona słodka 0.4 łyżeczek
💰 Szacowany koszt dania: ~27.70 PLN (6.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C with the convection function. Wash the peppers, cut them in half, and remove the seeds. Wash the tomatoes and cut them in half. Line a large baking tray with parchment paper. Place the peppers skin side up, and next to them, the tomatoes. Drizzle generously with olive oil (about 2 tablespoons, or 30 ml) and sprinkle with salt. Bake for 30-40 minutes, until the skin on the peppers is deeply charred and blisters appear. This is a key process that gives the soup a smoky aroma.

Ingredients: Red bell pepper, Ripe tomatoes, Extra virgin olive oil, Sól morska drobnoziarnista
Use a large baking tray so that the vegetables are in a single layer. Overcrowding will cause them to steam instead of roast. Don't be afraid of the charred skin on the pepper – that's what gives the best flavor, and you'll remove it anyway.
2

Remove the baking tray from the oven. Immediately transfer the hot pepper halves to a glass bowl and cover it tightly with plastic wrap or a plate. Set aside for 15 minutes. The steam trapped in the bowl will make the skin easily come off the flesh. After this time, remove the wrap and gently peel off the black skin from each pepper half using your fingers or a small knife. It should come off easily. Leave the roasted tomatoes on the tray.

Ingredients: Red bell pepper
This is called 'sweating' the peppers. If you don't have foil, you can put the peppers in a ziplock bag and seal it tightly. Don't pour out the juices that have collected at the bottom of the baking tray and in the bowl – add them later to the soup, they are full of flavor.

Cooking the soup

3

In a large pot with a thick bottom, heat 1 tablespoon of olive oil (15 ml) over medium heat. Peel and finely dice the onion. Add it to the pot and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent and soft. Peel, finely chop the garlic, and add it to the onion. Sauté for another minute until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Onion, Garlic, Extra virgin olive oil
Use a pot with a capacity of at least 3-4 liters. A wooden spoon is ideal for stirring, as it won't scratch the bottom of the pot. Keep an eye on the garlic – it cooks very quickly!
4

Add the peeled bell peppers, roasted tomatoes (along with the juices from the tray), and vegetable broth to the pot with the onion and garlic. Season with salt, freshly ground pepper, and optionally smoked paprika. Bring to a boil, then reduce the heat to the minimum, cover the pot, and simmer for 15 minutes. This time will allow the flavors to meld and create a cohesive, deep composition.

Ingredients: Vegetable broth, Sól morska drobnoziarnista, Pieprz czarny świeżo mielony, Papryka wędzona słodka
You don't need to chop the peppers and tomatoes before adding them to the pot – everything will be blended anyway. If you want the soup to be spicier, you can add a pinch of chili flakes at this stage.

Basil oil

5

In the meantime, prepare the basil oil. In a small saucepan, bring water to a boil. Next to it, place a bowl with very cold water and ice cubes. Add the basil leaves (without stems) to the boiling water for just 15-20 seconds. Then quickly remove them with a slotted spoon and immediately immerse them in the ice-cold water for a minute. This process, called blanching, will stop the cooking process and preserve the beautiful, vibrant green color of the basil.

Ingredients: Fresh basil
Prepare everything before you start, as the process is very quick. Blanching is key to achieving the emerald color of the oil. If you skip this step, the oil will have a dull, olive color.
6

Remove the blanched basil leaves from the cold water and dry them thoroughly on a paper towel. They must be completely dry. Place them in the jar of a small blender or a tall container, add the remaining olive oil (30 ml) and a pinch of salt. Blend on high speed for 1-2 minutes until you achieve a smooth, green liquid. For a perfectly clear effect, strain the oil through a fine sieve lined with cheesecloth or a coffee filter to separate the liquid from the leaf remnants.

Ingredients: Fresh basil, Extra virgin olive oil, Sól morska drobnoziarnista
The best choice is a high-powered blender. If the oil heats up while blending, it will lose its color. You can take breaks to cool it down. Thoroughly drying the leaves is important, as water will cause the oil to separate.

Crispy toppings

7

In a dry, small skillet heated over medium heat, toast the pumpkin and sunflower seeds. Spread them evenly and toast for 2-3 minutes, shaking the skillet frequently, until they start to smell nutty and lightly brown. Some pumpkin seeds may begin to 'pop' – this is a sign that they are ready. Immediately transfer them to a plate to stop the toasting process and prevent burning.

Ingredients: Pumpkin seeds, Pestki słonecznika
Do not add any fat to the pan. Watch the seeds carefully, as they can burn very easily, which will give them a bitter taste. Transferring them to a cold plate is crucial.

Final blending and styling

8

Remove the pot with the soup from the heat. Add the coconut milk. Use an immersion blender and blend the soup directly in the pot for a few minutes until it is perfectly smooth and creamy. Move the blender up and down to incorporate air and give the soup lightness. Taste and season with salt or pepper if needed.

Ingredients: Full-fat coconut milk
Alternatively, you can pour the soup in batches into a blender. Remember not to fill the jar more than halfway and to cover the lid with a cloth, as hot soup can rapidly increase in volume. A blender will give an even smoother texture. For an absolutely silky consistency, strain the soup through a fine sieve.
9

Now the most important moment: serving. Pour the hot soup into wide, shallow bowls or deep plates. Take a teaspoon of basil oil and gently drizzle it over the surface of the soup in a circular motion, creating a spiral or artistic splashes. In the center or to the side, place a small portion of toasted seeds. Finally, garnish with one or two leaves of fresh basil. Serve immediately while it's hot and looks its best.

Ingredients: Pumpkin seeds, Pestki słonecznika, Fresh basil
The choice of dish matters! A light, wide bowl will beautifully showcase the color of the soup. To create the perfect 'dots' with oil, scoop it onto the tip of a teaspoon and gently touch the surface of the soup. Don't overdo it with the toppings – in styling, less is more.

Fun Fact

💡

The technique of roasting peppers until the skin is charred and then removing it comes from Mediterranean cuisine, especially Spanish (escalivada) and Balkan (ajvar). This allows for a deep, smoky flavor without the use of a smoker.

Best for

Elegancka kolacja Przyjęcie dla przyjaciół Jesienny obiad Danie popisowe

Tips

🍽️ Serving

Serve with sourdough bread croutons, rubbed with fresh garlic and drizzled with olive oil. The soup also tastes great with a dollop of vegan yogurt or cream, which will add another layer of visual and flavor. To enhance the 'wow' effect, slightly warm the bowls before pouring in the soup.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Basil oil should be stored separately, also in the refrigerator, in a small jar for up to 5 days. Before use, allow it to reach room temperature. The soup can be frozen (without additions) for up to 3 months.

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