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  This is an incredibly easy soup, full of vibrant color, flavor and can be served hot or cold. It basically consists of peppers, onions and bouillon and, yes, you can use a bouillon cube for this one. If serving to guests or you want to make it extra special, top the soup with whipped cream and sprinkle some piment d’Espelette on the cream or add a few crispy croutons or both. Why not? You can serve the soup in bowls or even shot glasses if served at a cocktail party.

Serves 6


3 red peppers

3 yellow peppers

2 small to medium onions

2 Tablespoons olive oil

1 chicken bouillon cube

1 litre water / 4 cups water

1 teaspoon piment d’Espelette / 1 teaspoon cayenne pepper


Preheat the oven grill

Wash, dry and cut the peppers so that they can lie flat on a baking sheet, covered with aluminium

Grill until the skin blisters and turns black, about 10 to 15 minutes

Remove from oven and place in a plastic bag, do not worry, it will not melt, seal bag and allow to cool completely

When cool, peel the peppers and cut into small pieces

Peel and dice the onions

Heat the olive oil in a large saucepan

Cook the onions until translucent

Add the peppers, pepper, 

bouillon cube and water

Bring to the boil, lower heat and simmer for 15 minutes

Using a hand blender, puree the soup

Add the piment d’Espelette

Can add a few croutons