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.
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.
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.
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.
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)
Preheat oven at 180 degrees Celsius.
- 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.
- 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).
- 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.
- 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!
- 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.
- 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.
- 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!