How to make Roasted Pepper Soup -
Hot soup flavored with basil leaves and roasted bell peppers.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bell Peppers, Basil Leaves (बेसिल के पत्ते )
Cuisine : French
Course : Soups
For more recipes related to Roasted Pepper Soup checkout Roasted Bell Pepper and Tomato Soup-SK Khazana. You can also find more Soups recipes like Burnt Garlic And Zucchini Soup Tortilla Soup Chicken and Mushroom Broth Moong Dal Soup-SK Khazana
Roasted Pepper Soup Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Roasted Pepper Soup Recipe
Bell Peppers halved and seeded 5 medium
Basil Leaves halved and seeded 2 medium
Onion chopped 1 large
Garlic crushed 4 cloves
Refined flour (maida) 1 tablespoon
Vegetable stock 5 cups
Fresh Basil leaves 5
Salt to taste
Sugar 1 teaspoon
Black pepper powder 1/2 teaspoon
Method
Step 1
Prick the capsicums with a fork and roast them directly on flame on low heat till lightly charred.
Step 2
Plunge them into cold water, remove skin and chop them roughly. Place onion and garlic in a non-stick pan and roast on medium heat for a minute.
Step 3
Add refined flour and continue to roast for another minute till lightly browned or till fragrant.
Step 4
Add one cup of vegetable stock, capsicums and two to three fresh basil leaves.
Step 5
Stir and bring to a boil.
Step 6
Cover and simmer for three to four minutes.
Step 7
Cool and blend to a smooth puree.
Step 8
Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil.
Step 9
Reduce heat, add salt, sugar and black pepper powder.
Step 10
Simmer for two to three minutes.
Step 11
Serve hot garnished with the remaining fresh basil leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
