Creamy Red Capsicum Soup

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Indian Cuisine

Servings: people

Calories: 250kcal

Author: Sowmya Venkatachalam

Equipment

Sandwich Maker / Panini Maker

Ingredients

1 tablespoon Butter
2 nos Red Capsicum
3 nos Tomato
3 nos Garlic cloves
2 teaspoon Peppercorns
1 teaspoon Salt adjust to your taste
1 pinch Italian Seasoning optional

Instructions

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 tablespoon 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 teaspoon Peppercorns, 1 teaspoon 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.

Nutrition