Indulge in the vibrant flavors of Red Capsicum Soup, a delightful blend of roasted red bell peppers and aromatic spices. This velvety soup offers a burst of color and a rich, comforting taste, perfect for warming up any meal. Elevate your dining experience with this simple yet flavorful recipe.
Craving a burst of vibrant flavor and creamy comfort? Look no further than this stunning Red Capsicum Soup! This recipe unlocks the hidden depths of red capsicum (bell pepper), transforming them into a silky smooth and satisfying soup. Perfect for a light lunch, cozy dinner, or even a healthy meal prep option, this soup is as easy to make as it is delicious.
Here’s what you’ll love about this Red Capsicum Soup:
Simple and quick: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
Bursting with flavor: Roasted red capsicum adds a touch of sweetness and a depth of flavor you won’t find in ordinary tomato soup.
Naturally creamy: No need for heavy cream! This soup achieves its luxurious texture through the magic of blending roasted vegetables.
Healthy and versatile: Packed with vitamins and antioxidants, this soup can be easily made vegan or adjusted to your spice preference.
So ditch the takeout menus and get ready to whip up a pot of pure deliciousness!
Tips for Making Red Capsicum Soup:
Spice it Up: Like a little heat? Add a pinch of red pepper flakes or a chopped chili pepper while sauteing the aromatics (onion, garlic) for a touch of spice.
Creamy Variations: For an extra creamy soup, you can add a splash of heavy cream or coconut milk before blending. Alternatively, you can blend in a few soaked cashews for a vegan option.
Play with Toppings: Get creative with your toppings! Chopped fresh herbs like parsley or chives, a dollop of pesto, or a drizzle of balsamic reduction can add extra flavor and visual appeal.
Leftovers and Variations: This soup freezes well! Let it cool completely before storing in an airtight container. You can also use this recipe as a base for other roasted vegetables like butternut squash or carrots.
No sandwich maker? No problem!
Here are some alternate ways to make red capsicum soup if you don’t have a sandwich maker:
1. Broiling:
Preheat your broiler to high.
Place the chopped red capsicum on a baking sheet lined with parchment paper. Spread them out in a single layer and drizzle with a little olive oil.
Broil the capsicum for 3-5 minutes per side, or until softened and blistered. Keep a close eye on them to avoid burning.
Once cooked, remove the capsicum from the oven and let them cool slightly before adding them to the blender with the other ingredients.
2. Sautéing:
Heat a tablespoon of olive oil in a pan over medium heat.
Add the chopped red capsicum and cook for 5-7 minutes, stirring frequently, until softened and slightly browned.
You can add a splash of water or broth to the pan to help steam the capsicum and speed up the cooking process.
Once cooked, add the red capsicum to the blender with the other ingredients.
3. Roasting:
Preheat your oven to 400°F (200°C).
Place the whole red capsicum on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20-25 minutes, or until blistered and softened.
Once roasted, remove the capsicum from the oven and let them cool slightly. Peel the skin off (it should come off easily) and chop the flesh before adding it to the blender with the other ingredients.
These methods achieve similar results as using a sandwich maker, adding smoky or caramelized flavors through broiling and roasting, or a slightly milder flavor with sautéing.
Recipe to make Red Capsicum Recipe with step by step pictures
Chop the Red Capsicum & Tomatoes and keep it aside Spread the chopped red capsicum evenly in the sandwich maker and close the lid. Grill the capsicum until cooked through.
Open the sandwich maker carefully, using oven mitts if necessary. Flip the capsicum for even cooking and close the lid again.
Once the capsicum is cooked through, remove it from the sandwich maker and set it aside.Now add the chopped tomatoes and garlic cloves. Grill them using the same method as the red capsicum.
Transfer the grilled tomatoes and garlic cloves from the sandwich maker to a plate.
Combine the grilled capsicum, tomatoes, and garlic cloves in a blender. Add black pepper.
Next, add salt to taste, then blend until smooth.
Pour the blended mixture into a heavy-bottomed pan. Thin the soup to your desired consistency with a little water at a time.
Heat the soup over medium heat until it simmers.
For an extra touch, garnish the soup with a sprinkle of Italian seasoning (optional) and fresh coriander leaves. Enjoy your delicious and creamy red capsicum soup!
Indulge in the vibrant flavors of Red Capsicum Soup, a delightful blend of roasted red bell peppers and aromatic spices. This velvety soup offers a burst of color and a rich, comforting taste, perfect for warming up any meal. Elevate your dining experience with this simple yet flavorful recipe.
Chop the red bell pepper and tomato into small pieces.
2 nos Red Capsicum, 3 nos Tomato
Switch on the sandwich maker to heat it up. Apply one tablespoon of butter, spreading it evenly across the surface.
1 tbsp Butter
Spread the chopped red capsicum evenly in the sandwich maker and close the lid. Grill the capsicum until cooked through.
Open the sandwich maker carefully, using oven mitts if necessary. Flip the capsicum for even cooking and close the lid again.
Once the capsicum is cooked through, remove it from the sandwich maker and set it aside.
Now add the chopped tomatoes and garlic cloves. Grill them using the same method as the red capsicum.
3 nos Garlic cloves
Transfer the grilled tomatoes and garlic cloves from the sandwich maker to a plate.
Combine the grilled capsicum, tomatoes, and garlic cloves in a blender. Add black pepper and salt to taste, then blend until smooth.
2 tsp Peppercorns, 1 tsp Salt
Pour the blended mixture into a heavy-bottomed pan. Thin the soup to your desired consistency with a little water at a time.
Heat the soup over medium heat until it simmers.
For an extra touch, garnish the soup with a sprinkle of Italian seasoning (optional) and fresh coriander leaves. Enjoy your delicious and creamy red capsicum soup!
Video
Notes
Tips for Making Red Capsicum Soup:
Spice it Up: Like a little heat? Add a pinch of red pepper flakes or a chopped chili pepper while sauteing the aromatics (onion, garlic) for a touch of spice.
Creamy Variations: For an extra creamy soup, you can add a splash of heavy cream or coconut milk before blending. Alternatively, you can blend in a few soaked cashews for a vegan option.
Play with Toppings: Get creative with your toppings! Chopped fresh herbs like parsley or chives, a dollop of pesto, or a drizzle of balsamic reduction can add extra flavor and visual appeal.
Leftovers and Variations: This soup freezes well! Let it cool completely before storing in an airtight container. You can also use this recipe as a base for other roasted vegetables like butternut squash or carrots.
No sandwich maker? No problem! Roast the capsicum on a baking sheet at 400°F (200°C) for 20-25 minutes, or broil for 3-5 minutes per side until softened and blistered. Sautéing in olive oil for 5-7 minutes is another option.
Nutritional Info
Nutrition Facts
Creamy Red Capsicum Soup
Amount Per Serving (1 cup (245 g))
Calories 250Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 850mg37%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 6g7%
Protein 8g16%
Calcium 320mg32%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
