Roasted Bellpeppers n Tomato Soup
The other day, hubby’s aunt told me that she looks forward to different soup recipes on the blog. Bas fir kya tha !! I started looking for opportunities to try out various soups recipes. Unfortunately Chennai weather is not exactly a soup friendly one. But still I never miss a chance to try out a new flavour. One such in the to-do list has been this bell pepper soup. Luckily, I could get some very fresh red bell peppers from my vegetable shop. I decided to add some tomatoes to it, just in case folks at home for not like the taste of bell peppers. But surprisingly, both hubby and Neha relished a bowl
along with some freshly baked whole wheat semolina garlic bread and some matar-paneer kebabs.
Bell peppers are a rich source of carotenoids, vitamin C, vitamin B1, B2, B3, antioxidants etc. And health benefits of tomatoes are known to all. Thus this soup is not only pretty in looks, but it tastes extremely flavourful and is very healthy too. The smokey taste of grilled bell peppers adds a nice flavour to this soup. You may grill it directly on the flame or you may chose to bake it a preheated oven at around 180-200 degree Celsius for 25-30 minutes. It’s a very simple recipe and uses minimal ingredients. You may add some fresh cream to make the soup more richer and creamier. You can also skip the olive oil and use butter instead. You may skip the tomatoes and make this soup with only red bell peppers. Please share your feedback if you try these. For more soup and salad recipes, you may click here.
Ingredients:
- Bell peppers 2
- Tomatoes 2
- Onion 1
- Garlic cloves 2-3
- Olive oil 2 tsp
- Salt to taste
- Sugar 1 tsp
- Fresh cream 1-2 tbsp (optional)
- Pepper powder to taste
- Parsley/coriander leaves for garnish
Method:
- Wash and pat dry the bell peppers and tomatoes.
- Make a slit at the end of the tomatoes.
- Roast it on flame till it’s a bit charred outside.
- Or you may cut it into pieces and grill it ina preheatedoven at around 180-200 degrees for atleast 25-30 minutes.
- Scrape the outer skin and wash it thoroughly. Chop them into medium size chunks.
- Chop the onion and garlic cloves too roughly.
- Heat olive oil in a saucepan and saute the onion and garlic cloves.
- Add the chopped bell peppers and tomatoes for few minutes.
- Add salt and around two cups (480 ml) of water and bring to a boil.
- Simmer on low flame for 15 minutes.
- Puree the mixture till you get a smooth paste.
- Boil the puree with some sugar and adjust the salt.
- If desired add some fresh cream and/or butter.
- Season it finally with pepper powder and finely chopped coriander or parsley leaves.
- Serve it piping hot with any home made bread of your choice
