|Roasted Red Bell Pepper Soup|
It’s was one of the hottest week we had in California and I was craving a chilled light soup BUT I didnt wanted the
regular tomato/sweet n sour or other similar soups……..I wanted something different, slightly tangy-sweet and easy to make with the ingredients I had at home.
Then I remembered a “Red Bell Pepper Soup” that I had tasted during one of my trip to NY, it was fresh, creamy, crisp and a cold soup.
Here’s an easy and healthy recipe of the soup with steps listed below with picture:
Red Bell Pepper Soup
Hot with bread
Pan/Pot with Lid
Bowl filled with Ice
– Substitute with 2 more red pepper
Chopped – It will all be sautéed and blended
fresh thyme or rosemary or completely skip this step
can use any broth or plain water
flavorless oil of choice
(This is to give it a tangy taste)
oven at 400 degree
- Cut and deseed the
peppers, drizzle with 3 tbsp of oil and roast for 30min in the oven and put on
broil for 3min.
- Once the peppers are
roasted, turn off the oven and place the peppers over ice. (This sudden change in temperature will help remove the burnt skin/peel
- Peel all the roasted
peppers and place on a plate
- Now heat oil in a large
pan, add bay leaf, onion and garlic.
- Saute over lower to
medium heat till onions become slightly translucent or brown.
- Now add roasted peppers,
thyme, salt, black pepper and saute for 2 min.
- Add broth/water and
vinegar, give it a quick stir and cover with lid and cook over low heat for
- After 10min (the veggies would have cooked well and
you’ll get a sweet aroma) switch off the heat and let the mixture cool
- Blend this mixture to a
smooth consistency and sieve for any extra pulp/fiber.
- Heat butter in a
pan, pour the blended soup and give it
one boil and turn off the heat.
- Serve this soup hot or