This roasted red bell pepper soup has got the right balance of smokiness and is creamy and delightful to the taste bud!
Freshly roasted red bell pepper soup can be the best thing to happen to you this winter! More so, if you happen to be a pepper lover like me! You gotta trust me on this – this roasted red bell pepper soup is just amazing and if you haven’t tired it ever yet, you are definitely losing something in life! Peppers are my favorite among all veggies and I keep on looking for new bell pepper recipes. I just can’t help but love peppers of all colors – red, yellow, orange or green. They simply make me happy and this roasted red bell pepper soup made me fall in love with pepper more than ever!
I am not a general soup-lover or anything. I do sometimes try soups while dining out, but it’s not a regular thing in our home-meal. But this roasted red bell pepper soup is here to stay for long; not only because I love peppers, but also because this roasted red bell pepper soup is a winner in all fronts – it’s tasty, it’s healthy and it’s filling. It is a wholesome dinner for winter with some crusty bread to suit its perfect smooth texture.
Couple of points to note with respect to roasting of peppers – you can either do it under a broiler or you can do it over the stove top by holding the pepper with a tong over the flame. I did the stove version this time since it’s easy to keep tab on the amount of charring I need on the peppers. If you are roasting the peppers under the broiler, be very careful not to burn out the whole peppers as broilers are too powerful and can burn things too quick.
If you get a hang of this roasting bit, the remaining steps will happen like a breeze and you will be rewarded with a warm bowl of nutritious roasted red bell pepper soup! Top it up with some sour cream and serve with toasted crusty bread or homemade dinner rolls! A homemade heavenly treat will be at your disposal!
- Red bell pepper – 2, medium
- Onion – 1, medium, chopped
- Garlic – 2 cloves, minced
- Bay leaf – 1
- Olive oil or any other vegetable oil – 2 tbsp
- Vegetable stock or water – 2 cups
- Salt and pepper to taste
- Sugar – ½ tsp (optional)
- Brush the bell peppers with oil and roast them under a broiler for 10 minutes on each side until their skin gets charred. If you don’t have a broiler, you can roast them by holding over medium flame using a tong.
- Let the charred peppers cool down. Then peel of the charred black skin and chop them roughly.
- In a small pan, heat the remaining oil. Once the oil is hot, add in the bay leaf.
- Next add the chopped onion and minced garlic. Saute them until soft and golden brown.
- Now add in the roasted and peeled peppers and saute on high heat for 5 minutes stirring continuously.
- Add the vegetable stock (or water) and let it come to a rolling boil. Cover and cook on low heat for 10 to 15 minutes.
- After 15 minutes, take out the bay leaf and using a stick blender (also called hand blender), blend the soup until smooth. You can also transfer the soup to a jug blender for blending if you do not have a stick blender.
- When the soup is pureed nicely, boil it for some time to thicken it a bit (I like thick soup! If you don’t, you can serve right away!)
- Garnish with fresh parsley and serve hot with some crusty bread! Enjoy the winter!