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roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style red bell pepper soup |
Tarla Dalal
06 December, 2024
Table of Content
roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style red bell pepper soup is a mouth-watering soup with an appealing hue. Learn how to make roasted red pepper and tomato soup.
To make roasted capsicum soup, combine the cornflour and low-fat milk in a bowl, mix well and keep aside. Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides. Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
Then combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft. Cool the tomatoes completely and discard the bayleaves. Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame for 4 to 5 minutes or till the tomatoes are soft. Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the sugar and mix well. Serve hot.
Indian style red bell pepper soup, this simple but delectable soup is packed with sweetness of red capsicum and mild tang of tomatoes, which complement each other perfectly. The sweetness of the red capsicum is further enhanced by roasting on an open flame. The capsicum and tomatoes are a way to add vitamins and antioxidants to your meals too.
Further, the milk and cornflour add the necessary texture and thickness to the roasted red pepper and tomato soup. No idea what to serve with soup to make a full meal out of it? Check these out - Spaghetti Verdi, Grilled Corn Toast, Pasta in White Sauce , Tortilla Wrap, Fattoush, Hara Bhara Kebabs.
Tips to make roasted capsicum soup. 1. This soup can be made in advance and kept. 2. You can use regular milk instead of low-fat milk. 3. If you are Jain, you can avoid the garlic. 4. Sugar will depend on the sourness of the tomatoes so adjust it accordingly.
Enjoy roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style red bell pepper soup | with step by step photos.
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
For Roasted Capsicum Soup
2 whole red capsicum
2 cups roughly chopped tomato
1 1/2 tbsp cornflour
1/2 cup milk
2 pinches sugar
salt to taste
Method
- To make roasted capsicum soup, combine the cornflour and low-fat milk in a bowl, mix well and keep aside.
- Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides.
- Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
- Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft.
- Cool the tomatoes completely and discard the bayleaves.
- Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame for 4 to 5 minutes or till the tomatoes are soft.
- Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the sugar and mix well.
- Serve the roasted capsicum soup hot.
roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style | Video by Tarla Dalal
Roasted Capsicum Soup, Roasted Red Capsicum and Tomato Soup recipe with step by step photos
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Roasted red capsicum and tomato soup is made from 2 whole red capsicum, 4 medium sized tomatoes, cut into quarters, 2 bayleaves (tejpatta), 1 clove garlic (lehsun), 1 1/2 tbsp cornflour, 1/2 cup low-fat milk, 2 pinches sugar and salt to taste. See below image of list of ingredients for roasted bell pepper soup.
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Roasted red capsicum and tomato soup is made from 2 whole red capsicum, 4 medium sized tomatoes, cut into quarters, 2 bayleaves (tejpatta), 1 clove garlic (lehsun), 1 1/2 tbsp cornflour, 1/2 cup low-fat milk, 2 pinches sugar and salt to taste. See below image of list of ingredients for roasted bell pepper soup.
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To make roasted capsicum, brush the red capsicum with oil.
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Pierce each red capsicum with a fork. We are going to be roasting the capsicum over open flame.
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Keep turning the capsicum while roasting. This will ensure uniform roasting.
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Roast them over an open flame till they turn black. This will take time to roast so be patient.
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Cool the capsicum and put in a bowl of water.
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With your fingers, peel the black skin out. If a little bit of black part is left that is okay.
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We now have 2 roasted capsicums ready.
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Remove the stems and seeds. You can chop into big pieces also as we are going to put the capsicum in a mixer.
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To make roasted capsicum, brush the red capsicum with oil.
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Put 1 1/2 tbsp cornflour in a bowl.
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Add 1/2 cup milk.
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Mix well and keep aside.
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Put 2 cups roughly chopped tomatoes in a deep non-stick pan.
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Add 1 clove garlic (lehsun).
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Add 2 bayleaves (tejpatta).
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Add 3 cups of water.
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Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Transfer the tomatoes in a big thali till cool.
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Discard the bayleaves.
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Put the tomatoes in a big mixer jar.
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Add the roasted capsicum cubes.
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Close the lid and blend till smooth.
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Transfer the mixture back to the pan.
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Add the cornflour-milk mixture.
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Add salt to taste.
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Add 2 pinches sugar.
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Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
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Serve hot. Roasted capsicum soup, Roasted red capsicum and tomato soup.
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Put 1 1/2 tbsp cornflour in a bowl.
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This soup can be made in advance and kept.
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You can use regular milk instead of low-fat milk.
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If you are jain you can avoid the garlic.
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Sugar will depend on the sourness of the tomatoes so adjust it accordingly.
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This soup can be made in advance and kept.
Healthy Eating
March 13, 2025, midnight
Blended red capsicum and tomatoes make a great combo. This is a thick and filling reddish color soup with a great mouth feel. Low fat milk added to this makes the body of the soup. Very health and highly recommend it.
Foodie #508073
March 13, 2025, midnight
Mansi J
March 13, 2025, midnight
Anything roasted always gives that unique burnt taste which just tingles the taste buds..Made this for dinner 2 days back and it was perfect.The roasted red capsicum indeed having a very different taste.I will make this quite often...
Foodie #647599
March 13, 2025, midnight
how to roast red capsicum if you have induction cooking system..?
Reshma
March 13, 2025, midnight
Can I make i with green capsicum as well?
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