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Cream of Red Pepper Soup with Parmesan Crisps
15-Min Meal
Very High Fibre
Spicy
Discovery
Cream of Red Pepper Soup with Parmesan Crisps

made with a blender

5 min
Difficulty: 1/3
Italian

Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Mirepoix (onion, carrot, celery) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Chili flakes.

Allergens

Barley
Walnuts
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Tags

Very High Fibre
Classic-euro-dishes
Soup-stew
Spicy
Discovery
Quick
Under 650 Calories
Dinner-in-15
Use: Hand-Blender
Ingredients
Ciabatta Roll

Ciabatta Roll

1 unit(s)

Roasted Peppers

Roasted Peppers

125 g

Mirepoix

Mirepoix

113 g

Parsley

Parsley

7 g

Cream

Cream

113 mL

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Vegetable Stock Powder

Vegetable Stock Powder

15 g

Chili Flakes

Chili Flakes

4 g

Garlic Spread

Garlic Spread

2 tbsp

Oil

Oil

0.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Start soup

  • Before starting, preheat the oven to 450 °F.
  • Wash and dry all produce.
  • Heat a medium pot (use a large pot for 4 servings) over medium-high.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, mirepoix and half the garlic spread. Season with salt and pepper. Cook for 2-3 min, stirring often, until veggies begin to soften.

2
Make croutons

  • Meanwhile, line a baking sheet with parchment paper.
  • Cut or tear ciabatta into 1-inch pieces. 
  • To the prepared baking sheet, add ciabatta and remaining garlic spread. Toss to coat. 
  • Toast in the middle of the oven for 6-8 min, stirring halfway through, until crisp and golden.

3
Finish soup

  • To the pot with veggies, add roasted peppers along with their liquid, vegetable stock powder, crushed tomatoes, half the chili flakes and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
  • Once boiling, reduce heat to medium. Cover and cook for 3-5 min, stirring often, until veggies are tender. 

4
Make Parmesan crisps and finish prep

  • While soup cooks, line another baking sheet with parchment paper.
  • Arrange Parmesan into 2 (4) 4-inch wide circles, 2 inches apart.
  • Bake in the bottom of the oven for 4-6 min, until golden and crisp. (TIP: Keep a close eye on crisps so they don't burn!)
  • Allow to cool on baking sheet for 1-2 min before removing.
  • Meanwhile, roughly chop parsley.

5
Finish and serve

  • To the soup, add cream and season with salt and pepper.
  • Using a handheld immersion blender, carefully blend soup for 1-2 min, until smooth. (TIP: Make sure the entire head of the blender is completely submerged in the soup. Tip the pot slightly if you need to.) (NOTE: If you do not have an immersion blender, carefully transfer mixture to a standard blender and blend in batches.)
  • Divide soup between bowls. 
  • Top with croutons, parsley and Parmesan crisps.
  • Sprinkle remaining chili flakes over top and add a drizzle of olive oil, if you like. 

Nutrition per serving

630

kcal

Calories

43

g

Fat

19

g

Saturated Fat

52

g

Carbohydrate

23

g

Sugar

8

g

Dietary Fiber

13

g

Protein

80

mg

Cholesterol

2490

mg

Sodium

0.5

g

Trans Fat

1050

mg

Potassium

225

mg

Calcium

4.5

mg

Iron

Spicy Cream of Red Pepper Soup with Parmesan Crisps
15-Min Meal
5 min 1/3
Very High Fibre
Veggie
Spicy
Discovery
Quick
New
Under 650 Calories
Use: Hand-Blender
Cream of Red Pepper Soup with Parmesan Crisps
15-Min Meal
5 min 1/3
Very High Fibre
Spicy
Discovery
Quick
New
Under 650 Calories
Use: Hand-Blender
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