Roasted Red Pepper Soup with Croutons

This hearty soup has a hint of tang and lots of flavor and the croutons give it the much needed crunch..!

Yet another delicious bowl lickin’ soup by me. I’ve been taking full advantage of winters by making soups almost everyday..great way of trying out new ingredients that I would anyway have to use in a proper meal. Thank goodness for these easy soups that I can enjoy just about anything with minimal effort!

Ever since I made my roasted tomato soup I couldn’t help but wonder what else can I roast and make a soup of, it is quite obsessive of me but I cannot let go of a good recipe. I Google everyday for recipes and this one striked me. I read a few versions of this soup and knew I had to make it.

roasted red pepper soup

This soup, like all my other creations, isn’t difficult to make and is definitely a crowd pleaser! My father who is hard to impress went gaga over this one. All you need are a few basics, red peppers and bread for the croutons. You can skip making the croutons but they are insanely easy and go really well with almost all starchy, thick soups..Clear soups? Not so much. For clear soups, I suggest you make dumplings.

roasted pepper soup

Ever so golden and ever so crunchy, these croutons are nothing but deep fried bread.  All I did was take a slice of bread, just about any, dice it into equal squares and deep fry it. You can most definitely experiment with breads, I bet multigrain would taste great given you don’t fry it for too long or else the “grains” could burn and turn a tad bit browner than you’d like. Keeping an eye on it while frying should do it. If you’d rather skip the croutons then a buttered toast will taste great too.

roasted pepper soup

If you’re not up for roasting the peppers you could check out my tomato and capsicum soup which really easy and as tasty as this one and is quicker because you save the roasting time.


Serves: 4

Prep Time: 30-35 minutes (including roasting time)*

Cooking Time: 20 minutes

*The soup might look like it’ll take loads of time but technically you’ll spend only 30 minutes in the kitchen because you can just toss the peppers in the oven and let it roast, while you do your stuff.

  • Red Bell Peppers, 2 medium quartered
  • Tomatoes, 2 quartered
  • Green Chili, deseeded and sliced length-wise
  • Garlic Cloves, 4-5 smashed
  • Olive Oil, 4-5 tablespoons
  • Onion, 1 large chopped
  • Tomato Paste, 1 tablespoon
  • Vegetable/Chicken Stock, 1 liter (You could dissolve 2 vegetable stock cubes in 1 liter water and use that)
  • Salt and Pepper, to taste
  • Sugar, 1 teaspoon
  • Lemon Juice, a squeeze (optional)

roasted pepper soup


Preheat oven at 180 degrees Celsius.

  1. In a baking tray, toss in the red peppers, tomatoes, green chili and garlic. Drizzle about 2 tablespoons of olive oil and season with salt and pepper generously. Roast in the oven for about 30 minutes or until the skin of the pepper starts to look charred. While your peppers are roasting, you can chop the onions and get your stock ready. roasting red pepper
  2. When the peppers are done, take the out and allow them to cool. Once the peppers become easy to handle take off their skins, it comes off rather easily. In the meanwhile, take a pan, add the remaining olive oil to it and saute onions in it and allow them to turn translucent (do this on low heat, onions will burn or turn brown on high heat).
  3. Once the onions look cooked add in the roasted peppers, tomatoes, chili and garlic along with the tomato paste and fry for about 3-4 minutes. Next, pour in the vegetable stock and let it boil. Once the soup reaches a boil, simmer it, cover and cook for about 15-20 minutes.
  4. Take the soup off the heat and puree it using a hand blender or a food processor, you might need to do this in batches or you’ll end up with soup all over your clothes and kitchen floor, speaking from experience!
  5. If you think the soup is thick add in a little water to achieve the desired consistency. Pass the soup through a sieve to get rid of seeds or anything unwanted, also in batches if required.
  6. At this point your soup is done. All you need to do is season it well with salt and pepper. I added a dash of lemon and it brought the soup to life. If you prefer a creamier soup then skip the lemon, however, if you like soups with a bit of freshness then I highly recommend the lemon juice.
  7. Enjoy this soup warm, not piping hot. If the soup is really hot then you won’t taste the flavors, this applies to all soups and food!

roasted pepper soup

Enhanced by Zemanta

Spicy Beetroot Soup

Before you turn away or scroll down let me just tell you that this soup is bowl lickin’ good! Read on.. you won’t be disappointed.

Being a food blogger means, one cannot make do with just a few basic ingredients, you have to explore and experiment with different things. If I found a really good recipe before I started blogging, I’d stick to it for months and would look for occasions to make it but now I’ve learnt to try on and work with ingredients that I wouldn’t otherwise. I’ve never been a fan of wholesome nutritious food because let’s be honest, too much nutrition means BLAND FOOD! People boil their veggies and eat them like that and I wonder how they live!?! I mean eating boiled veggies without even a teenzy bit of fun added.. how does that even qualify as food? I cannot live on stuff like that, that’s one reason I link nutrition with being bland and I’m sure a lot of people do too.

beetroot soup

But being a food blogger also means too much food. You can’t live on taste forever and eat food packed with all sorts of unhealthy stuff. You have to pop your bubble, stop living in food heaven filled with cheese, fried goodies, sugar and gluten loaded food and start playing with nutrition. I had  a few beetroots at hand so this was the perfect opportunity to give my readers a taste of nutrition (yesss, nutritious food could have taste too!)

Beetroots alone couldn’t have done the job so I got help from from our good ol’ tomatoes. I roasted them like I did for my roasted tomato soup with garlic and chillies and cooked the beetroots with it. The result was velvety smooth soup with a color to die for and taste to kill for! Pure Bliss!

beetroot soup


Serves 4

Prep Time: 30 minutes (including roasting tomatoes for 30 minutes)

Cooking Time: 30 minutes 

  • Olive Oil, 3 tablespoons
  • Tomatoes, 3 medium quartered
  • Garlic Cloves, 4-5 smashed
  • Green Chili, 1 deseeded and sliced length-wise
  • Red Onion, 1 medium chopped finely
  • Tomato Paste, 1 tablespoon
  • Sugar, 1 teaspoon
  • Beetroots, 2 small chopped finely
  • Vegetable Stock, 1 litre (You can use 2 vegetable stock cubes and dissolve them in 1 litre water)
  • Lemon Juice, 1 tablespoon
  • Salt and Pepper

beetroot soup


  1. Preheat oven to 180 degrees. Quarter your tomatoes, bash the garlic and slice the chili, add them to a foiled baking tray and drizzle 2 tbsp olive oil on it. Add a bit of salt and pepper, toss to mix everything and roast in the oven for about 25-30 minutes.
  2. While the tomatoes are roasting, chop beetroots and onions.
  3. In a pan, drizzle a little bit of olive oil and fry in the onions, and cook on low heat until transparent. Add in the roasted tomatoes (chili and garlic too), tomato paste and the beetroots. Fry for about 4-5 minutes on medium heat.
  4. Add all of the vegetable stock, sugar and boil. Once the soup reaches a boil, simmer it. Cover and cook for 25 minutes. The beetroots won’t go soft. Don’t worry that’s okay!
  5. Blend the soup until smooth and pass through a sieve to strain out pips. Add in the lemon juice and mix, slightly warm the soup
  6. Drizzle a little bit of fresh cream or crumbled feta cheese and serve.

beetroot soup

Happy Cooking,

Radhika xx

Enhanced by Zemanta

Roasted Tomato Soup with Croutons

I think food bloggers are on a mission to beat the cold these days. I keep seeing great recipes for comfort food everywhere. It’s great to see so many ideas and people so enthusiastic about their food. Makes me feel like I’m not the only one 😉 I love reading food blogs (as long as they talk about food and not their daily activities) and a few days back I came across this really lovely food blog called Mama’s Gotta Bake. ‘Mama’ made roasted tomato soup a few days back and it looked divine. My first instinct was to try it immediately, so I read a few other recipes and discovered my own! Thanks Mama’s gotta bake for the inspiration!

I picked up good bits from a lot of recipes and made a soup so tempting that anyone who has it, will definitely ask for a second serving! It tasted HEAVENLY! I actually had to make another batch after the first one was devoured by me and mum! 🙂

roasted tomato soup


Serves: 2

For the Soup

2 tbsp Olive Oil

1 tbsp Butter

2 big Fresh Tomatoes

1/2 Green Chili Deseeded (use the big green chilis, they are milder)

2 tbsp Tomato Puree

1 whole Red Onion (Chopped)

3 cloves of Garlic

1 tsp Sugar

1 tbsp Plain Flour

500 ml of Vegetable Stock (You can add two veg stock cubes to 500 mls of hot water)

Salt and Pepper to taste

Fresh Cream to serve

For the Croutons

3 Slices of bread

Oil for deep frying


For the soup:

Preheat oven at 180 degree Celsius for 5 minutes.

1) Cover a baking tray with foil. Toss in the quartered tomatoes, sliced chili and garlic cloves. Drizzle about 1 tbsp of olive oil and season with salt and pepper. Toss the ingredients to mix everything. Roast these in the oven for about 20 minutes at 180 degree Celsius.

roasted tomato soup

2) When you have 5 minutes left for your tomatoes, take a pan and add 1tbsp of olive oil and butter to it. Add in the chopped onions and cook them on low flame until just light brown. Once the onions are brown, add in the tomato puree and cook for about 2 minutes on low flame.

roasted tomato soup

3) After 20 minutes, your tomatoes will be done, take them out.

roasted tomato soup with croutons

4) Toss the roasted tomatoes to your onion mix and add sugar. Do not leave out the juices on the base of your baking tray, add them too. Cook for a minute on low flame.

roasted tomato soup with croutons

5) Add in the vegetable stock, salt and pepper, boil the soup on high flame. Once boiled, switch of the gas and using a hand blender, puree the soup. Once pureed, sieve the soup to get that velvety consistency and put it back on the gas on medium flame.  Add in 1 tbsp of flour mixed with a little water to the soup (you could add it in straight away but that will form lumps). Boil again and take off the flame. Your soup is ready!

roasted tomato soup with croutons

For the Croutons

1) Dice slices of bread into really small pieces. Ideally, you should have 16 pieced from one slice of bread.


2) Deep fry the croutons until golden brown. Take them out and drain on a kitchen paper.


Serve your soup with a drizzle of fresh cream and a few baby basil leaves (or not)! Add in the croutons for that crunch! Enjoy your soup piping hot and leave your comments to let me know if you liked it.

Roasted tomato soup with croutons

Keep Warm and Keep Cooking!

Much Love,

Radhika xx

Tomato and Capsicum Soup

It’s cold! I don’t know about the world but Delhi is COLD! 6 degrees is cold enough to freeze your brain! Getting out of the bed and cooking is a task for me these days. Who wants to leave a warm bed to make a gourmet meal ? I know I don’t, despite being addicted to cooking and baking. So I keep searching for soups and other things that can be made easily. I actually made this soup a few days back, didn’t find the time to upload the recipe. It’s quite simple and tastes ‘almost’ like Minestrone soup. Anyone who’s looking for a quick yet yummy fix for this chilly weather must try this. I actually made cornbread to go with it, will upload that recipe next!

Tomato and Capsicum soup

Tomato and Capsicum Soup with Cornbread.

Serves: 2

Prep Time: 5 minutes

Cooking time: 15 minutes


1 tbsp Olive Oil/Vegetable Oil

2 Tomatoes Chopped

1 small Potato Chopped

1 medium Capsicum Chopped

3 Cloves of Garlic Chopped

500 ml Vegetable Stock (Add 500 ml hot water to 2 cubes of vegetable stock)

2 tbsp Tomato Puree

Salt and pepper to taste


Tomato and capsicum soup 1) Heat oil in  a pan, fry garlic, onions  and capsicum in it until the onions are soft.





vegetables2) Add in the tomatoes, tomato puree and potatoes and fry for about 5 minutes.





tomato and capsicum soup3) Add in the vegetable stock. Cover and cook for 10-15 minutes on low heat, or until the potatoes are cooked. Once the potatoes are tender, take the soup off the heat.





tomato and capsicum soup 4) Using a hand blender, whizz the soup until it has a creamy smooth texture. Add in the salt and pepper and the soup is done!





Once the soup is done, serve it warm with a bread of your choice.

tomato and capsicum soup

I hope you like this recipe, please write back for any queries or comments! I would love your feedback!

Keep warm and keep cooking!


Radhika xx

Carrot and Coriander Soup

Hello my lovely readers,

Delhi is getting colder by the day and nothing beats a cold day better than a bowl full of warm soup! So to beat the cold I made my favorite soup, carrot and coriander. I first tasted this soup at a really small cafe in London a year back. Even though that soup wasn’t as velvety and creamy as I would’ve liked it to be, the flavors were phenomenal! My mouth was bursting with flavors.

I am quite honestly repulsed by carrots but this soup is a different story altogether, the carrots just melt and mix with that beautiful stock on a bed of onions and garlic, it almost tastes like cream and once you squeeze that lemon in, the coriander flavor pops out! So, even if you detest carrots, I urge you to still try this recipe.

sugar n spice by radhika



1 tbsp olive oil or vegetable oil

3 carrots, peeled and sliced

1 medium sized onion, Chopped

3 garlic cloves, chopped

2 tbsp chopped coriander

Juice of half a lemon

1 tsp coriander powder

1 tsp black pepper powder

1 vegetable stock cube

500 ml water

Salt to taste

Single cream to serve

*If you don’t want to use vegetable stock cubes, you can use fresh vegetable stock instead. You will need 500 ml vegetable stock.

** Ideally orange carrots are used to make this soup, I’ve made this soup using orange and red carrots both and the taste does not differ. So red or orange, you can use whatever is available.


Step 1: Heat oil in a pan, add onions, garlic and carrots to it. Saute until the carrots start to turn soft, about 5 minutes, make sure that you don’t overcook them. The carrots must not loose their color. Add 1 1/2 tbsp fresh coriander, coriander powder, pepper and salt and cook for a minute.


Step 2: Boil water and add vegetable stock cube to it so that it’s completely dissolved. Add this stock to the carrot mixture and bring to a boil, the simmer for 10 minutes or until the carrots have softened.

Step 3: Blend this mixture and add water if required. Add the remaining 1/2 tbsp fresh coriander, lemon juice and salt & pepper if required. Serve with fresh cream if you like, only makes it tastier!

Enjoy this delicious warm soup with buttered toast and bread sticks!

sugar n spice by radhika

sugar n spice by radhika

sugar n spice by radhika

p.p.p.s- My biggest critic, my brother, who rarely ever tastes anything  I make, loved this soup! I’m sure you will too!  Try it!

Happy Cooking!


Radhika xx