piquillo pepper soup

Soup weather doesn't really exist in Peru; home to ILIOS' Piquillo Peppers. But that doesn't mean we can't use this Peruvian ingredient to create a sweet, fresh and cozy soup to warm us up in the middle of winter.

Using only a few ingredients, you can make a delicious side dish or main! Top with heavy cream and green pesto and serve with croutons or toasted bread. Delish!

ILIOS Piquillo Pepper Soup

Ingredients:

• 1 tbsp. of ILIOS Extra Virgin Olive Oil

• 1 onion (roughly chopped)

• 4 garlic cloves (roughly chopped)

• 3 jars of ILIOS Piquillo Peppers

• 5 ILIOS Sundried Tomatoes

• 1 box of of ILIOS Vegetable Broth

• salt and pepper (to taste)

Topping (optional):

• cooking cream or heavy cream

• ILIOS Green Pesto

Recipe:

1. Heat ILIOS Extra Virgin Olive Oil in a large soup pot over medium heat.

2. Add onions and garlic and sautée for 6-8 minutes until translucent. Add remaining ingredients and cook for an additional 6-8 minutes.

3. Add ILIOS Vegetable Broth and bring to a boil. Lower heat and simmer for 20-30 minutes.

4. In small batches, add cooked vegetables and some broth to a blender. Blend until smooth. Put back in pot, mix well and reheat if necessary.

5. Top with cream and green pesto.