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Roasted Bell Pepper and Tomato Soup
Main Ingredients | Medium red bell peppers, Roated tomatoes |
Cuisine | Fusion |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 medium red bell peppers (capsicums), roasted, peeled and chopped + for garnishing
- 2 large tomatoes, roasted, peeled and chopped
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1 medium onion, finely chopped
- Few fresh thyme leaves
- 2 medium carrots, peeled, blanched and chopped
- Salt to taste
- Crushed black peppercorns to taste
- Fresh basil sprig for garnishing
Method
- Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute. Add onions and sauté till translucent.
- Add thyme leaves, bell peppers, tomatoes and carrots, mix well and cook for a minute.
- Add sufficient water and salt, mix well, cover and bring to a boil.
- Add crushed black peppercorns, mix well, cover and simmer for 3-4 minutes.
- Remove from heat, let it cool slightly and blend well to a thick soup.
- Garnish with basil sprig, some bell pepper and serve hot.
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