Sanjeev Kapoor

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Cream Of Red Pepper Soup

A red colour creamy and peppery soup.

This is an exclusive website recipe.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Cream Of Red Pepper Soup

Main Ingredients

Red capsicum, Butter





Level Of Cooking


Try something new


  • Red capsicum
  • Butter
    2 tablespoons
  • Onion chopped
    1 medium
  • Rosemary
    a sprig
  • Vegetable stock
    5 cups
  • Tomato puree
    3-4 tablespoons
  • Red chilli powder
    a pinch
  • Salt
    to taste
  • Black peppercorns crushed
  • Cream
    1/2 cup


Step 1

Using a fork, roast red capsicums on a gas flame on low heat till lightly charred. Plunge the roasted capsicums into cold water, remove skin, halve the capsicums, remove seeds, stalk and pith and roughly chop the roasted capsicums.

Step 2

Melt butter in a pan, add onion and rosemary sprig and sauté on low heat for three to four minutes. Remove the rosemary sprig and discard. Add the chopped capsicums and vegetable stock, bring to a boil, cover and simmer for ten to fifteen minutes.

Step 3

Add tomato puree and continue to simmer for another two minutes. Remove from heat, when cool blend the capsicums along with the stock to a smooth puree. Heat the prepared soup, add red chilli powder, salt and peppercorns and simmer for two minutes. Add fresh cream, stir and serve hot with garlic bread.

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