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Roasted Bell Pepper & Tomato Soup

Roasted Bell Pepper & Tomato Soup


Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 2

  • Red bell pepper 1 nos

  • Tomatoes (chopped) 2 nos

  • Garlic (chopped) 2 nos

  • Pepper powder 1/2 tsp

  • Chives 1 tsp

  • Coconut milk 1 cups

  • Coriander leaves (chopped) 1 tbsp

  • Salt 1 tsp

  • Refined oil 1 tsp


  • 01

    Roast the bell pepper at 220 degree Celsius, in a preheated oven for 15 minutes or until it is charred. Cool and remove the peel. De-seed and chop it. Keep aside.

  • 02

    Heat a saucepan with little oil, add chopped garlic and saute until it smells. Add the chopped tomatoes.

  • 03

    Add salt añd pepper powder to it, let the tomatoes cook or until mushy. Then add the chives and coriander leaves.

  • 04

    Mix and cook for few seconds, switch off the flame. Now mix the chopped roasted bell pepper into this, and blend this in a blender.

  • 05

    Pour the blended mixture back into the saucepan, bring this to boil, then add the coconut milk.

  • 06

    Let this boil, check for seasoning and serve hot with some croutons.



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