Red Capsicum Soup – Roasted Capsicum Soup

Soups are recently in demand at home, since the weather has started changing. Its getting really cold. I feel, a hot bowl of a filling soup in the evenings is a better alternative to tea/coffee. Later a light supper/dinner would do, to finish the day. This Red Capsicum Soup had been in my to do list since a long time. I usually prefer the green and yellow peppers as I feel the red ones have a slight fruity flavour. But the red ones served best in making this soup. It was so flavourful. The colour is very attractive to tempt kids as well. Check my other soups HERE

Video:

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 15 mins]

Red Capsicum Soup Ingredients:

• Red Capsicum – 1
• Tomato – 2
• Onion – 1
• Garlic – 3 cloves
• Olive oil – 1 tbsp
• Salt – as needed
• Crushed Pepper – as needed
• Dry mixed herbs – a generous pinch
• Corn flour – 1 tbsp

Method:

• Wash and pat dry a red capsicum. Poke it with a fork and roast it over low flame until it is roasted (turning it all sides in intervals) and has black spots. Let it cool completely. Remove the outer skin, de-seed it and chop roughly.

• Heat a pan with oil and add chopped garlic. Saute until raw smell goes off. Add sliced onion and saute until brown. Add chopped tomato and saute.

• Add salt & water upto immersing level. Cook covered until the tomatoes are soft. Remove the skin of tomatoes and discard it. Add the roasted/chopped capsicum to it.

• Blend it smooth with a blender or in a mixer. Add salt, crushed pepper & mixed herbs and boil it. Mix 1 tbsp of corn flour with water and add it to the soup. Bring it to a boil. The soup will become thick. Switch it off.

Thats it! Flavourful Red Capsicum Soup ready!

Serve it piping hot!

Tips:

1. U can add a tsp of sugar if the tomatoes are very sour.
2. I have not de-seeded the tomatoes, so strained the soup. (not in the pic/video). U can have it as is too.
3. Adjust spice levels according to your preference. Chilli flakes can be added too.
4. U can use butter in place of olive oil.
5. Add some fresh cream for extra richness.

– By Sundari Nathan