cream of paprika soup / sauce


Essence of paprika.

Paprika is the European name for the red bell pepper and for the condiment made from them. This is a very special soup, the flavor of paprika personified and magnified. I don’t know of any other dish where the paprika flavor is so intense and I doubt that adding paprika powder would make any difference. But why use powdered paprika when you have fresh bell peppers available? This recipe is supposed to be made with all red bell peppers. Loose the onion and green pepper if you want it pure red. I only added the green one for X-mas color contrast.

Bell peppers are sweet peppers, supposedly without capsicum heat. Yet, some people—including myself—get heartburn from eating bell peppers raw. Cooking the bell peppers usually prevents that from happening. I love cooked bell peppers, but I can't eat them raw. If you are sensitive to bell pepper heartburn, be sure to cook them a bit longer and add some cream or milk if it still bothers you.

Do not add as much water, or simmer this down to a thick sauce to concentrate the flavor and get bell pepper sauce.



This is what you need for 2 quarts / 4 servings:

  • 4 large red bell peppers
  • 2 tbsp. olive oil
  • 2 tbsp. oil dough
  • S&P
  • optional:
    • ½ medium onion, chopped small
    • ½ jalapeño pepper
Pic1: cream of paprika with a green bell pepper for color contrast


Pic3: load the pot
Pic4: simmer
Pic5: blend