Red Capsicum Soup - Soup with red bell peppers, tomatoes and onions

Red Capsicum(bell pepper) Soup - delicious soup prepared with red capsicums, tomatoes, garlic, peppercorns. This red capsicum soup is actually easier than other soups. As this is a quick soup to make, this is also perfect for a dinner party or for a family get-together. The red capsicums also called as sweet peppers and they can be eaten raw or cooked.



To make these red capsicum soup, you have to cut the capsicums and tomatoes into big pieces. Toss the capsicum pieces in a pan for a few minutes to remove the raw smell of the capsicums and then add all the remaining ingredients. Cook them well on medium heat until it turns soft. As there is a natural sweetness in red capsicums, I have not included onions in this soup. After cooking the capsicums and tomatoes, they are grounded nicely in a mixer jar and then the soup is boiled for a few minutes. This soup comes out thin so I have added the corn flour in the final stage to have a thicker soup. If you do not like corn flour in your soup, you can completely omit it.

Red Capsicum Soup Recipe Details
 
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Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : Soups
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 red capsicum
  • 2 tomato
  • 5 garlic cloves
  • small piece ginger
  • 2 tsp pepper
  • small piece ginger
  • 1 tbsp corn flour
  • 1/2 cup milk
  • 2 tbsp butter, optional
  • few spring onions
  • salt to taste

Cooking Directions

  1. Cut the red capsicum in half lengthwise and remove the seeds and white pith. Cut them into small cubes and cut the tomatoes and peel the garlic and ginger.
  2. Heat a pan for about 2 minutes, and add the capsicum pieces and toss them slightly for a few minutes. Turn them frequently and when it starts to turn black add the tomatoes, garlic cloves, ginger, black pepper and add 2 cups of water. Cook them well on medium heat for 15 minutes and turn off the heat. Throw the ginger piece.
  3. Allow this to cool down completely and add it to a big mixer jar. Grind it nicely.
  4. Transfer it to the same kadai and add some more water. Add the required salt and allow the soup to boil for 10 minutes.
  5. In the meantime, dissolve the corn flour with 1/2 cup of milk and keep it ready.
  6. Now add the corn flour extract to the soup and reduce the heat to low and boil for a couple of minutes and turn off the heat. Add butter and serve it hot.

Red Capsicum Soup with step by step photos 

Heat a pan for about 2 minutes, and add the capsicum pieces and toss them slightly for a few minutes.

Turn them frequently and when it starts to turn black add the tomatoes, garlic cloves, ginger, black pepper and add 2 cups of water.


Cook them well on medium heat for 15 minutes and turn off the heat. Throw the ginger piece.  

Allow this to cool down completely and add it to a big mixer jar. Grind it nicely.

Transfer it to the same kadai and add some more water. Add the required salt and allow the soup to boil for 10 minutes.

 In the meantime, dissolve the corn flour with 1/2 cup of milk and keep it ready.

Now add the corn flour extract to the soup and reduce the heat to low and boil for a couple of minutes and turn off the heat.


Garnish with few spring onions and add butter. Serve it hot.  


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