Description
Ingredients
- 1 kg combination of yellow and red bell peppers (about 6 total)
- 2 medium onions
- 1 clove of garlic
- 3-4 sprigs of fresh oregano (or 1 teaspoon if using dried)
- 3-4 tablespoons of olive oil
- 2-3 teaspoons of vegetable stock concentrate
- 2 tablespoons of olives stuffed with bell pepper
- A pinch of salt and a dash of cayenne pepper for heat
- 1-2 tablespoons of aged balsamic vinegar
- 4 teaspoons of verdant pesto (store-bought or homemade)
- Additional oregano for garnish
Morgan Clark –
The Velvety Bell Pepper Soup Drizzled with Pesto was a delightful blend of creamy comfort and vibrant flavor, with the basil pesto adding a perfect touch of sophistication. A true gourmet experience that warms the soul.