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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
ILIOS Piquillo Pepper Soup


  • 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


  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.


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