Supa crema de ardei copti – fina, aromata si cu burrata care topeste toate grijile! Daca esti in cautarea unei supe care sa aiba gust intens, textura catifelata si plating de bistro, dar fara sa-ti dea batai de cap in bucatarie – ai ajuns unde trebuie. Supa crema de ardei copti este perfecta pentru pranzuri usoare sau cine cozy, dar cu acel „wow” la fiecare lingura. Am adaugat burrata pentru extra cremozitate, iar dovlecelul e aliatul secret care o face mai lejera, fara a sacrifica gustul. Se face usor, din ingrediente simple, dar combinate cu cap – si da, merge si pentru musafiri.

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INGREDIENTE (pentru 4 portii)

• 1 ceapa
• 4 catei de usturoi
• 1 dovlecel
• 3 ardei grasi rosii
• 10 g unt
• 1 cub bio de legume
• 200 grame burrata
• Frunze de busuioc proaspat
• Sare

Pentru un gust autentic si dulceag, coacem ardeii grasi rosii pana cand coaja devine usor arsa si se curata usor. Eu i-am facut in Actifry – rapid, uniform si fara mizerie.

Curatam ardeii,  ceapa, usturoiul si dovlecelul, apoi le tocam grosier. Punem totul intr-o craticioara adanca, alaturi de 400 ml de apa, sare si cubul bio de legume.

Fierbem la foc mic, cu capac, timp de 15 minute – cat sa se inmoaie legumele si sa se imprieteneasca aromele. La final adaugam untul, apoi pasam totul cu un blender pana obtinem o crema fina si matasoasa.

Turnam supa in boluri, adaugam cate o portie generoasa de burrata proaspata, stropim cu putin ulei de masline bun si decoram cu frunze de busuioc verde.

Este o supa care arata fancy, dar se face usor. Perfecta pentru zile cand vrei ceva gustos, hranitor si frumos de pozat.

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English version

Roasted Red Pepper Cream Soup

Roasted Red Pepper Cream Soup – Smooth, Flavorful, and Topped with Burrata That Melts Your Worries Away! If you’re looking for a soup with bold flavor, a velvety texture, and bistro-style presentation—without giving you a headache in the kitchen—you’re in the right place. This roasted red pepper cream soup is perfect for light lunches or cozy dinners, with a touch of “wow” in every spoonful. We added burrata for extra creaminess, and zucchini is the secret weapon that keeps it light without sacrificing flavor. It’s easy to make, with simple ingredients blended smartly—and yes, it’s good enough to serve to guests.

INGREDIENTS (serve 4)

• 1 onion
• 4 garlic cloves
• 1 zucchini
• 3 large red bell peppers
• 10 grams butter
• 1 organic vegetable bouillon cube
• 200 grams burrata
• Fresh basil leaves
• Salt, to taste

For an authentic, slightly sweet taste, roast the red peppers until the skin is slightly charred and peels off easily. I used the Actifry—it’s quick, even, and mess-free.

Peel the peppers, onion, garlic, and zucchini, then roughly chop everything. Place all the veggies in a deep saucepan with 400 ml of water, a pinch of salt, and the veggie bouillon cube.

Simmer gently, covered, for about 15 minutes—just enough to soften the vegetables and let the flavors blend. Add the butter at the end, then blend everything until smooth and silky.

Pour the soup into bowls, add a generous serving of fresh burrata, drizzle with quality olive oil, and garnish with fresh basil leaves.

This is the kind of soup that looks fancy but is actually easy to make. Perfect for those days when you want something tasty, nourishing, and camera-ready.

If you liked this Roasted Red Pepper Cream Soup recipe, you might also enjoy Zucchini Cream Soup, Garlic cream soup or a Baked tomato soup.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere