ROAsted Bell Pepper Soup
Roasted bell pepper soup made using roasted red pepper has an intense smoky flavour and is creamy and absolutely flavourful.
  • 3 - Red bell peppers
  • 5 Tbsp - Olive oil
  • 1 - Potato, medium sized
  • 1 - Carrot, big sized
  • Handful of sun-dried tomatoes or 1 big tomato
  • 2 Sticks - Celery
  • 1 - Onion, big sized
  • 10 cloves - Garlic
  • Salt to taste
  • 1 tsp - Freshly crushed black pepper
  • 5 to 6 - Walnuts to garnish
  1. Preheat the oven to 200ºC.
  2. Rub the bell peppers with oil and sprinkle salt over it and place it in an oven proof dish and roast it in the oven for and hour or till the peppers are soft and the skin is charred.
  3. Take it out of the oven and transfer it into a bowl and cover the bowl with the cling film and let the bell peppers sweat.
  4. In the meantime, clean, peel and chop onion, potato, garlic, tomato and carrot.
  5. Use a heavy bottomed pan, I have used my lodge grill pan here.
  6. Add oil to the pan and once it heats up add freshly ground pepper and let it crackle.
  7. Add garlic and let it crisp up and now add carrots, potato, onion, celery and tomato and sauce it on high till the vegetables get softer and char at the edges. Sprinkle some salt while sautéing.
  8. In the meantime, take out the bell peppers and peel off the charred skin. Chop them into huge chunks. You can use the seeds or discard them as per your liking.
  9. Add the chopped bell peppers to the vegetables in the pan and saute them together.
  10. Cook till all the veggies are done.
  11. Transfer everything into a blender and blend it into a smooth paste using as much water as required.
  12. Transfer the blend soup into a pan and warm it up before serving.
  13. Garnish the soup with walnuts, oil, fresh cream and some fried black pepper and serve it with some crusty bread.
Recipe by MADaboutkitchen at