Capsicum Soup Recipes

RED CAPSICUM SOUP | QUICK & EASY

Steps:

• To start with, cut tomato into 4, deseed. Cube onion and capsicum (deseed) roughly.
• Then, heat a small cooker with butter. Add garlic, onion, tomato, capsicum and a pinch of salt.
• Fry for a minute and after that add 1 to 1 & 1/2 cups of water.
• Pressure cook for 2 whistles. Open the cooker once steam vents naturally and take out the tomato skin. It will come off easily, so take it off with tongs and discard. Discard the bay leaf too.
• Using a hand blender, grind this mixture smoothly. If you don't have one, cool the mixture and puree it in a mixer. Adjust water as per the consistency you need.
• Continue heating and add corn flour dissolved in a tbsp of water, required salt, and oregano and mix well.
• Once boils and desired consistency is reached, switch off the stove and season with black pepper as needed.

CAPSICUM SOUP RECIPE

Steps:

• Microwave capsicums and tomatoes with 1 cup water in a microwave-safe bowl for 3 minutes.
• Remove from the microwave, cool.
• Add 1 cup water. Churn in a mixer to get a smooth puree. Strain puree.
• To the strained puree add milk, cheese spread, salt, pepper and butter. Microwave for 6 minutes.
• Pour into individual bowls, garnish with fresh cream and serve hot.

TRI-COLOUR SWEET PEPPER SOUP

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.

CAPSICUM SOUP

Steps:

• Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes.
• Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens.
• Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
• Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added).
• Season with salt and pepper to taste.

PEPPER SOUP

Steps:

• In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.