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!
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)
cooking cream or heavy cream
ILIOS Green Pesto
Heat ILIOS Extra Virgin Olive Oil in a large soup pot over medium heat.
Add onions and garlic and sautée for 6-8 minutes until translucent. Add remaining ingredients and cook for an additional 6-8 minutes.
Add ILIOS Vegetable Broth and bring to a boil. Lower heat and simmer for 20-30 minutes.
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.
Top with cream and green pesto.