Cream Of Red Pepper Soup This soup is a delightful blend of rich creaminess and vibrant flavors, perfect for warming up on a chilly day or serving as an elegant starter to a meal. By Sanjeev Kapoor 05 May 2016 in Recipes Veg New Update Cream Of Red Pepper Soup Main Ingredients Red Capsicum, Cream Cuisine Fusion Course Soups Prep Time 5-10 minutes Cook time 15-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients 4 red capsicum 2 tablespoons cream 1 medium onion chopped a sprig rosemary 5 cups vegetable stock 3-4 tablespoons tomato puree a pinch red chilli powder Salt to taste 5-6 black peppercorns crushed 1/2 cup cream Method 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. 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. 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. Nutrition Info Calories 678 Carbohydrates 47.6 Protein 8.6 Fat 50.6 Other Fiber Fiber- 17.4gm #Rosemary #Red chilli powder #Cream #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article