Chicken Curry Laksa is a delicious noodles soup made with curry coconut milk broth, chicken and vegetables. This is a popular dish originated in Malaysia and is now served all over the world. My version of curry laksa recipe takes just less than 30 minutes to make, but taste so much better than restaurant ones....
Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.
This soup recipe is great as a starter or even as a light meal. It's also a nice alternative to tea or coffee in the evenings during winter. This recipe has a creamy and velvety texture. It feels both healthy and hearty. You don't need a long list of ingredients, easy and quick to make too.
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About Red Bell Pepper Soup
Red Bell Pepper Soup is a light and comforting soup made with red capsicum, garlic, onion, tomato, herbs, spices and butter. This soup does not use any fancy or rich ingredients still tastes so delicious and is one of my family favourites.
You can serve this soup with croutons, toasted bread, or even a sandwich. You might also enjoy it simply as an evening warm drink as it is mild. It's good for a light dinner or as an appetizer and is ideal for both kids and adults.
This soup recipe can be customized easily to suit your taste preference. For a rich version, you can stir in some milk or cream. It's ideal for cold days, busy weekdays, or when you want something healthy with little effort.
I have used one pot method but if you use pressure cooker then it takes very less time to make this soup perfect for weekend dinner. This soup tastes great on its own but you can serve it with toasted bread too.
Climate here is so chill that I feel like having soup daily. I made this red bell pepper soup long back when I found fresh ones during my vegetable shopping. I wasn't sure how it would turn out, but one sip and I loved it. I had it with warm toasted bread and it was perfect.
Bell Pepper Soup Video
Roasted Bell Pepper Soup Ingredients
Red bell pepper - This is the key ingredient of this soup. It becomes soft and slightly juicy, when sauteed. It brings natural sweetness and taste to the soup. You can use a combination of red and yellow bell peppers.
Olive oil - Used olive oil for sautéing. You can use regular cooking oil too.
Garlic - Adds a deep flavour to the soup.
Onion and tomato - Add mild sweetness and tang. These softens when cooked, gives the soup a balanced flavour, smooth texture and nice colour.
Water - Used to cook the ingredients and to adjust consistency of the soup. Add more for a lighter texture, or less to keep it creamy and rich.
Chilli flakes - adds extra spice to the soup.
Butter - adds rich taste and creaminess to the soup.
Pepper powder, Chilli flakes - adds spice and heat to the soup. It balances the sweetness of the vegetables and gives the soup a little kick.
Oregano - adds herbed flavour and taste to the soup.
Why This Recipe Works
Quick and easy to make in one pot.
Uses easily available ingredients in your kiychen.
2.Add 4 cloves garlic and 1 medium sized onion sliced.
3.Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.
4.Saute until tomatoes turn mushy and raw smell leaves.
5.Add around 2 cups water and let it boil.
6.Cook covered for 10-12 minutes or until it turns soft.
7.Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.
8.Use a hand immersion blender to blend.
9.Blend until smooth. If you like more textured then blend it slightly coarse.
10.Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.
11.Give a quick mix and let it boil for few minutes.
12.Switch off.
Serve hot with toasted bread!
Expert Tips
Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.
Serving and Storage
Serve Red Bell Pepper Soup hot, garnished with a sprinkle of chilli flakes and oregano. It pairs well with toasted bread or croutons for a wholesome meal.
If storing, allow the soup to cool completely, then store it in an container in the fridge. It keeps well for 2 days. Reheat gently on the stove before serving.
FAQS
1.Can I use green or yellow bell peppers instead?
Red bell peppers are naturally sweeter and ideal for this recipe. I would recommend to stick with red itself but you can try with a combination of red and yellow. I would not suggest using green capsicum.
2.Can I skip the tomatoes?
Yes, but tomatoes add tanginess and volume to the soup. If you prefer you can skip and use just onion, garlic and red bellpepper.
3.How can I make it creamier?
Add little milk or cream in the last step and simmer gently for a more rich and creamy soup.
4.Can I make this recipe ahead of time?
Yes, this soup keeps well in the fridge. Prepare in advance and reheat when needed.
5.How can I adjust the consistency?
You can use water or milk to thin down and adjust the consistency.
If you have any more questions about this Roasted Bell Pepper Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Roasted Bell Pepper Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.
Course Soup
Cuisine Indian
Keyword 30 mins recipes, soup recipes, starter, veg recipes, vegetable
Add 4 cloves garlic and 1 medium sized onion sliced.
Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.
Saute until tomatoes turn mushy and raw smell leaves.
Add around 2 cups water and let it boil.
Cook covered for 15 minutes.
Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.
Use a hand immersion blender to blend.
Blend until smooth. If you like more textured then blend it slightly coarse.
Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.
Give a quick mix and let it boil for few minutes.
Switch off.
Serve hot with toasted bread!
Video
Notes
Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.
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