Red capsicum soup recipe, red bell pepper soup

Red capsicum soup, easy and quick recipe with ingredients available in your pantry. No stock required. Perfect for dinner with a bread toast.

An easy red bell pepper also known as red capsicum soup with tomato, onion and garlic as main ingredients. I make soup at times for dinner when I want to cut down carbs. Mostly it would be tomato soup or carrot soup.

But wanted to try something different. Saw fresh and large red capsicum in Fairprice and thought I will try something with it and bought.

This happens every time- that is, see fresh vegetables at the groceries, get excited and buy lot of those and dump in the fridge. But by the time I try, it will not be so fresh as I got.

So what I do is I make it the very next day as I buy. This applies to spinach, vazhaipoo (banana blossom), vazhai thandu (banana stem) and other rare things I buy.

Likewise, to avoid losing it's freshness, made this soup today. I wanted to make it simple, so followed an easy method to make the soup. As I was making, the colour of the soup was so fascinating to me. The flavor pulled Aj to ask what was it. He had some with the bread toast.

Ingredients

Red capsicum is a really healthy ingredient with lots of vitamins, minerals and antioxidants. Since it an excellent source of Vitamin A and C, it is always good to include it in your diet. Soup is a great idea to consume, though I make chutney with it.

Apart from the star ingredient, it's just the ingredients available at your pantry. Onion, tomato, garlic, dried herbs.

Variations

• To make the soup creamy, you can add cooking cream instead of corn flour.
• You can use stock in place of water.
• After adding water, you can add a hand full of pasta (quick cook variety) available at the groceries, if you like.
• You can also add a hand full of cooked rice while serving. I had this way for mulligatawny soup. It was nice.

You can store the soup in fridge for 3-4 days if handled properly in ideal temperature settings.

Frozen soup will last up to 3 months in ideal conditions.

Related posts

• Beetroot soup with roasted chickpeas
• Capsicum chutney
• Easy tomato soup

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Red capsicum soup | Quick & easy

Red capsicum soup, easy and quick recipe with ingredients available in your pantry. No stock required. Perfect for dinner with a bread toast.

Course Soup

Cuisine Global

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 2

1x2x3x

Cup measurements

Ingredients

• 1 Red capsicum large
• 2 Tomato
• 1 Onion
• 2 Garlic flakes
• 2 teaspoon Butter or Olive oil
• 1 Bay leaf I used Biryani leaf
• ¼ teaspoon Oregano
• ½ teaspoon Black pepper
• Salt

Instructions

• To start with, cut tomato into 4, deseed. Cube onion and capsicum (deseed) roughly.
• Then, heat a small cooker with butter. Add garlic, onion, tomato, capsicum and a pinch of salt.
• Fry for a minute and after that add 1 to 1 & ½ cups of water.
• Pressure cook for 2 whistles. Open the cooker once steam vents naturally and take out the tomato skin. It will come off easily, so take it off with tongs and discard. Discard the bay leaf too.
• Using a hand blender, grind this mixture smoothly. If you don't have one, cool the mixture and puree it in a mixer. Adjust water as per the consistency you need.
• Continue heating and add corn flour dissolved in a tablespoon of water, required salt, and oregano and mix well.
• Once boils and desired consistency is reached, switch off the stove and season with black pepper as needed.

Video

Notes

• You can skip onion and try too.
• I do not like tomato seeds in the soup as we are not straining. So deseed it before adding.
• To deseed, it is easy when you cut into quarters. Otherwise, the more bigger is your piece of tomato, the easier it is to remove the skin later.
• Add a pinch of sugar for balancing the taste.

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Stepwise photos

1. To start with, first cut tomato into 4, deseed. Cube onion and capsicum (deseed) roughly. Then, heat a small cooker with butter and add garlic, onion, tomato, capsicum and a pinch of salt.

2. Continue frying for a minute and after that, add 1 to 1 & ½ cups of water.

3. Pressure cook for 2 whistles. Open the cooker once steam vents out and take out the tomato peels. It will come off easily, so take it off with tongs and discard. Discard the bay leaf too.

4. Using a hand blender, grind this mixture smoothly. If you don't have one, cool the mixture and puree it in a mixer. Adjust water as per the consistency you need.

5. Continue heating and add corn flour dissolved in a tablespoon of water, required salt, and oregano and mix well.

6. Once boils and desired consistency is reached, switch off the stove and season with black pepper as needed.

Serve hot topped with cream. Goes well with any bread toast.