We bring you Red Bell Pepper Soup in today’s recipe of the Soup Week.
Peppers being rich in Vitamin C and antioxidants when roasted give a wonderful sweet flavor to any recipe. So, we at besties decided to add this wonderful ingredient to our list of soups on the blog.
It is an extremely simple recipe and is made with basic ingredients available in any kitchen. Goes well with any starter or salad and keeps you full for long. You can even make a batch in advance and use for days to come. Remains good for up to 2-3 days when refrigerated.
Without further delay, let’s dig into the detailed step by steps recipe.
Red Bell Pepper Soup
Roast halved peppers with garlic in a preheated oven on 475 F for 20-25 minutes.
Take out the peppers immediately and with the help of a tong, put in an airtight box or zip lock for 10 mins. The steam helps in removing the skin on the pepper. Keep garlic aside.
Take out, remove the skin from the pepper with your hands and chop roughly.
In a pan, melt butter and then add chopped garlic (use the one we roasted in the oven with peppers).
Add bay leaf, chopped onion and sauté for a minute.
Add chopped peppers, water as per desired consistency, salt, black pepper and dry basil leaves and boil it covered for 10 minutes.
Cool, remove bay leaf and blend the mixture to a smooth paste.
Boil again for 2 mins, adjust salt and add cream.
We do hope you like this delicious recipe and give it a try.
Eat healthy, stay healthy!
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