Zuppa di Peperoni literally means ‘bell pepper soup’ and that is exactly what it is. Peperoni, the plural of peperone, the Italian word for bell pepper. I tried to find out where this dish comes from. I always try to find out such information from recipes, but it has proved difficult for me for this recipe. I have found some vague references to Neapolitan cuisine, but it has not become really clear to me. If you know, please leave a message. I am very curious about the history of Zuppa di Peperoni
Preperation: 10 minutes
Quantity: 4 persons
5 red bell peppers
2 vine tomatoes
1 red onion
2 cloves of garlic
1l vegetable stock
100ml of cream
10 basil leaves
10 sprigs of fresh parsley
Remove the seeds from the bell pepper. Clean the tomatoes and cut them into wedges. Remove the skin from the red onion and garlic and then cut into small pieces.
Use a large stockpot and heat the olive oil. Fry the garlic and red onion in the olive oil. After 2 minutes, also put the bell pepper, vine tomatoes, basil and parsley in the pan. Leave the pan on a low heat for 15 minutes, stirring occasionally.
Then add the vegetable stock to the pan. The soup should now boil for about 1 hour. After an hour, mash ingredients in the pan with a hand blender to a nice, smooth soup. Season the Italian pepper soup with the cream, fresh pepper and sea salt.
Serve the soup in a bowl and sprinkle a little bit of parsley over it.
Enjoy your meal!
The book below is highly recommended for more Italian soup recipes.
Instructional video of this recipe on youtube: