Roasted Bell Pepper Soup

I have always been a ‘soup lover’ as long as I can remember. But for a major chunk of my life, satisfied this craving through supermarket-bought instant soups, especially those made by Knorr. Recently, I have started making soups at home and I must say, homemade soups are much more delicious than the store-bought ones. Let’s not even start talking of how nutritious the home made ones are!

And the one person whose recipes and posts have inspired and encouraged me to make soups is Nanditha, the health foodie who runs an awesome Facebook page, Kitchening About.

This roasted bell pepper soup is nothing like I have had before. Using roasted veggies for making a soup is new for me and I must say, I have fallen in love with it. Instead of using just one type of bell pepper/capsicum, I used three different varieties/colours to up the nutrition quotient. The earthy, rustic flavour that roasting lends to the sweet bell peppers makes this dish super yummy. I prepared a huge bowl wanting to freeze some for the week but it was so delish that the three of us finished it in one sitting.

This soup can be prepared ahead of time and is a perfect party soup. Add a dollop of fresh cream just before serving and start off your dinner party in style!

Roasted bell pepper soup – bursting with earthy, rustic sweet flavours.

Print Recipe

Roasted Bell Pepper Soup

Course: Soup

Ingredients

• Green bell pepper – 1 cubed
• Red bell pepper – 1 cubed
• Yellow bell pepper – 1 cubed
• Red onion – 1 cubed
• Garlic – 3 cloves unpeeled
• Salt – to season
• black pepper powder – to season
• dried oregano – ½ tsp
• extra virgin olive oil – 2 tbsp
• fresh cream – to garnish

Instructions

• Set the oven to 220°C.
• Place all the vegetables along with the garlic cloves in a baking tray. Season with salt, pepper and dried oregano. Drizzle extra virgin olive oil and toss the vegetables to evenly coat with the seasoning.
• Roast the veggies in the oven for 30 minutes. Take out the tray and turn the vegetables halfway through the roasting time.
• Place 3 cups of water in a pan and bring to boil.
• In the meantime, peel the skin off the capsicum while still warm and add to the water along with the onions. Squeeze out the garlic from the outer covering into the water.
• Cook for 3-5 minutes and then turn the stove off. Blend using a hand blender or mixie to get a smooth consistency.
• Taste the soup and season if necessary. Serve hot with a dollop of fresh cream.

Notes

You may use vegetable stock instead of plain water as the base.