Monday, September 24, 2012

Roasted Bell Pepper Basil Soup

Summers are over so is the hot weather. Autumn means cool weather, dark evenings...Soups are the perfect way to cheer up my mood. All I need in this weather is a hot cup of soup... Soup...Soup..Soup... :)

Red capsicums, halved and seeded-5 medium

Yellow capsicums, halved and seeded-2 medium

Onion ,chopped-1

Garlic, crushed-4 cloves

Refined flour (maida)-1tbsp

Vegetable stock-5 cups

Fresh basil leaves-5-8

Salt-to taste

Sugar-1 tsp
Black pepper powder- 1/2 tsp

Prick the capsicums with a fork and roast them directly on flame on low heat till lightly charred. 
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. Add refined flour and continue to roast for another minute till lightly browned or till fragrant. 
Add one cup of vegetable stock, capsicums and two to three fresh basil leaves. Stir and bring to a boil. 
Cover and simmer for three to four minutes. 
Cool and blend to a smooth puree. 
Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil. Reduce heat, add salt, sugar and black pepper powder. Simmer for two to three minutes. Serve hot garnished with the remaining fresh basil leaves. 

Notes: Above quantity made 4 bowls of soup. Adjust quantity as per the servings you want.
Green or Orange bell peppers can also be used.


  1. picture looks very attractive. will make this soup for sure

  2. recipe is very healthy. will surely try


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