Cream Of Red Pepper Soup

A red colour creamy and peppery soup. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Red Capsicum, Cream
Cuisine Fusion
Course Soups
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Cream Of Red Pepper Soup

  • 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
  • to taste Salt
  • 5-6 Black peppercorns crushed
  • 1/2 cup Cream


  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.
  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.
  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.

Nutrition Info

Calories 678
Carbohydrates 47.6
Protein 8.6
Fat 50.6
Other Fiber Fiber- 17.4gm