Portions: 03 Preparation time: 25 minutes

Cream pepper and tomato soup with OLE! Olives Stuffed with Pepper Paste (2-3 servings)


  • 3 red bell peppers and 1 yellow one
  • 1 can of tomatoes
  • 1 onion
  • 1 tablespoon of butter/oil
  • 2 cloves of garlic
  • salt, pepper
  • 1 glass of broth
  • OLE! Olives Stuffed with Pepper Paste
  • 1 tablespoon of olive oil
  • sour cream (optional)

Cut the peppers in half and remove the soft parts and seeds. Put into the oven preheated to 200 degrees (preferably with thermal circulation function) on a baking tray covered with baking paper skin side up. Bake for around 20 minutes until the skin is slightly charred and take out of the oven. Put the peppers in a zipper storage bag (or a regular foil bag if you have no other option) and tightly close to let the skin come off freely. If it comes off right away, you can skip this step and remove it when the peppers cool down. In the meantime, chop the onion and fry it on butter (alternatively oil) until it starts to turn brown. Add chopped cloves of garlic and tomatoes. Keep mixing while you fry. Add the peppers and hot broth. Cook for a moment to combine the ingredients. Mix. Sprinkle with salt and pepper and add your favourite herbs for flavour.

Before serving, add a few olives to the soup and sprinkle with olive oil.

You can also add sour cream, but it is optional.