Roasted Bell Pepper Soup Recipe
Roasted Bell Pepper Soup is a warm, flavorful and comforting soup. It has a smooth silky texture, and feels comforting, just perfect for cold days. You can try this when you want something light but satisfying. The natural sweetness from the roasted bell peppers, combines with the gentle heat from pepper and the light tang from tomato, gives the soup a balanced and rich taste. Follow the step by step instructions and pictures to make Roasted Bell Pepper Soup.
Servings2 cups
Ingredients
- 1 medium sized red bell pepper
- 1 teaspoon tomato sauce
- 1 pinch oregano
- ¼ teaspoon pepper powder
- water as required
- salt to taste
To saute and grind
- 1 teaspoon cooking oil
- 3 small garlic
- 1 small sized big onion
- 1 small tomato
Instructions
- Prick a fork into a medium sized red bell pepper and roast it in medium flame. Turn over and keep roasting so that roasting is done evenly. Roast the bell pepper till its completely cooked and tender.
- Then let it cool down. Now scrape off the outer skin with a knife.
- Discard the seeds and chop into small cubes, set aside.
- In a pan add a teaspoon of oil and sauté onion, garlic and tomato until tomato turns mushy and raw smell leaves. Cool down and transfer the contents to a mixer and grind it alone with the bell pepper cubes to a fine paste.
- Transfer the bell pepper paste to a pan along with little water and let it to boil for 3-5 minutes.
- Then add tomato sauce, garnish with pepper powder, oregano and switch off.
- Serve Roasted Bell Pepper Soup hot!
Notes
- Roasting – Roast the bell pepper evenly on all sides until it is fully cooked and tender. This step is essential and brings out its natural sweetness and adds a smoky flavor.
- Peeling – Let the roasted pepper cool before removing the charred skin for a easier peeling and to avoid hand burns.
- Grinding – Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred.
- Consistency – You can adjust the water quantity according to your preference on how thick or thin you want your soup.
- Creamier Option– Add milk at the final stage and simmer gently for a creamier version. You can also add fresh cream for richer taste.
- Flavor – Use freshly ground pepper and good-quality oregano for best flavor.
Nutrition Facts
Roasted Bell Pepper Soup Recipe
Amount Per Serving (150 ml)
Calories 72
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 20mg1%
Potassium 350mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 6g7%
Protein 2g4%
Vitamin A 2378IU48%
Vitamin C 89mg108%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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