Winter Special Roasted Bell Pepper Soup | Warm Soup Recipe for Winter

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Zucchini provides a similar texture, while canned tomatoes are more economical.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories, while milk is a budget-friendly alternative.

Apply oil on the red and yellow bell peppers lightly.

Cut the onion in half and apply oil on it as well.

Take garlic with skin and apply oil on it.

Roast the bell peppers, onion, and garlic directly on the gas burner until black spots appear.

Remove the blackened skin from the roasted bell peppers and chop them.

Remove the seeds from the chopped bell peppers and chop them coarsely.

Chop the roasted onion and remove some pieces from the roasted garlic.

Blend the roasted bell peppers, onion, and garlic in a blender with a little water until smooth, blending for about 3-4 minutes.

Strain the blended mixture to make a smooth puree, pressing well to extract all the liquid.

Melt 1 tablespoon of butter in a pan and add the strained soup mixture.

Boil the soup and add salt and black pepper to taste, mixing well.

Cover and cook for 2-3 minutes on low to medium flame, stirring occasionally.

If the soup is too thick, add more water as needed.

Serve the roasted bell pepper soup hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens