Tomato & Red Pepper Soup with Risoni and Basil Cream

This recipe offers a warming, hearty, and flavorful soup. Roasted peppers and flavorful tomatoes are paired with Risoni. The soup is topped with basil cream and crispy Parmesan crisps — a filling, rustic dish that’s perfect for both weekdays and weekends.

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You will need

2 tbsp (30 ml) olive oil (+ some for brushing bell peppers)

2 tbsp (30 ml) butter

2 cups + 1 tbsp (500 ml) yellow onion, finely chopped

2 tbsp (30 ml) garlic, finely chopped

2 bay leaves

14 oz (400 g) canned cannellini beans, rinsed

4 red bell peppers, roasted sliced (see instructions step 1-3 below)

2 cans á 14 oz (2 x 400 g) whole tomatoes of good quality

3 cubes mushroom bouillon

Salt, to taste

Black pepper, to taste

1 tbsp (15 ml) garlic powder

2–2 ½ tbsp (30-37½ ml) honey

1 tbsp (15 ml) pul biber (Aleppo pepper)

1¼ cups (300 ml) water

1¼ cups (300 ml) Crème fraiche  

9 oz (250 g) Risoni  

1¼ cups (300 ml) Parmesan cheese, finely grated

2 tbsp (30 ml) fresh basil, finely chopped

Basil cream

5 tbsp (75 ml) mayonnaise, homemade or Hellman’s

¼-½ tsp (1¼-2 ½ ml) sambal oelek or fresh red chili, finely chopped

2 garlic cloves, peeled and finely chopped or grated on the coarse side of the grater.

1½ bunch of fresh basil

A handful of fresh spinach (for the color)

1 tsp (5 ml) honey

Sea salt

Freshly ground black pepper

¾ cup + 1 tbsp (200 ml) Crème fraiche

Parmesan crisps

¾ cup + 1 tbsp (200 ml) Parmesan cheese, coarsely grated

To serve

Fresh basil leaves

How to make it

Start by roasting the bell peppers:

1. Preheat the oven to 480°F (250°C).

2.  Rinse and dry the peppers, cut them in half, and remove all the seeds. Place the halves cut side down on a baking sheet lined with parchment paper. Brush or spray with olive oil.

4 red bell peppers

Olive oil

3. Roast the peppers in the oven for 20–25 minutes, until much of the skin has blackened. Remove and let them cool. Then peel off the skin and slice the peppers into strips. Place them in a bowl along with their juices and set aside.

Basil cream

4. Put basil, spinach, garlic, mayonnaise, and honey in a blender or food processor. Blend until the mixture is finely divided and scrape the sides with a spatula occasionally.

5 tbsp (75 ml) mayonnaise, homemade or Hellman’s

¼-½ tsp (1¼-2 ½ ml) sambal oelek or fresh red chili, finely chopped

2 garlic cloves peeled and finely chopped or grated on the coarse side of the grater.

1 ½ bunch of fresh basil

A handful of fresh spinach (for the color)

1 tsp (5 ml) honey

5. Add Crème fraiche and run the blender again until everything is mixed.

¾ cup + 1 tbsp (200 ml) Crème fraiche

6. Season with salt and pepper.

Sea salt

Freshly ground black pepper

Parmesan crisps

7. Preheat the oven to 392°F (200°C) and line a baking sheet with parchment paper.

8. Place small mounds of Parmesan cheese on the sheet and bake for 10 minutes or until the crisps are golden brown. Let cool.

¾ cup + 1 tbsp (200 ml) Parmesan cheese, coarsely grated

Soup

9. Heat oil and butter in a large, heavy-bottom pot. Sauté the onion, stirring, until softened, for about 10 minutes. Add the garlic and bay leaves and continue sautéing for a couple of minutes while stirring.

2 tbsp (30 ml) olive oil (+ some for brushing bell peppers)

2 tbsp (30 ml) butter

2 cups + 1 tbsp (500 ml) yellow onion, finely chopped

2 tbsp (30 ml) garlic, finely chopped

2 bay leaves

10. Add the sliced roasted peppers with their juices along with the cannellini beans. Sauté for a few minutes, stirring.

14 oz (400 g) canned cannellini beans, rinsed

4 roasted and peeled red bell peppers with its juice, sliced

11. Add the tomatoes and bring to a boil. Let simmer for 15 minutes. Remove from the heat and let cool.

2 cans á 14 oz (2 x 400 g) whole tomatoes of good quality

12.  Remove the bay leaves and discard them. Blend the soup until smooth, then pour it back into the pot. Bring to a boil.

13. Lower the heat to medium and add the bouillon, salt, black pepper, garlic powder, honey, and Pul biber (Aleppo pepper flakes). Mix well and add water. Simmer for 10 minutes.

3 cubes mushroom bouillon

Salt, to taste

Black pepper, to taste

1 tbsp (15 ml) garlic powder

2–2 ½ tbsp (30-37½ ml) honey

1 tbsp (15 ml) pul biber (Aleppo pepper)

1¼ cups (300 ml) water

14.  Add the Crème fraiche and bring to a boil.

1¼ cups (300 ml) Crème fraiche 

15. Add the Risoni and cook for 2 minutes less than the time stated on the package.

9 oz (250 g) Risoni/orzo pasta

16.  Fold in the Parmesan cheese and mix well. Simmer for a couple of minutes, stirring.

1¼ cups (300 ml) Parmesan cheese, finely grated

17. Stir in the basil and taste. Adjust the seasoning if needed.

2 tbsp (30 ml) fresh basil, finely chopped

18. Serve the soup topped with basil cream, Parmesan crisps, shaved Parmesan, and a few basil leaves. Serve with Levain bread or garlic bread on the side.

Basil cream

Parmesan crisp

Fresh basil leaves

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