Creamy Red Pepper Soup/Winter soup

It is a big Blogger’s award when someone tests a recipe you tried and is pleased with the result and posts it! Loretta did exactly that on safariofthemind by baking and posting my recipe Easy-apple-crumble-cookies. Now, it is doubly kitchen tested and holds another stamp of approval! I was elated, delighted and obviously, dancing like a lunatic! Thank you, Loretta!

Roasted red pepper soup

SoupGetting back to sanity, I am posting a time tested soup recipe. I bet every country, community and anyone pushed to make their own food make soups as it is easy to cook and filling. It is a pick-me-up kind of food when I am feeling low. It helps boost serotonin, the happy hormone and so it is a surefire comfort food. Can you picture how the red, warm soup can reflect a healthy glow on your face?

I tried many versions and after a mix and match approach zeroed in on this red pepper soup which is at its best. I will stop trying new recipes and use this one from now on.

Roasting pepper is the beginning of the story. It heightens their sweetness and gives your soup a made-from-scratch taste that nothing can beat.

You can roast a double batch of red peppers and store it in olive oil for future use. I added many garlic pods to roast with them. But, if you do not have a bit of time on your hands, feel free to cook it with the carrots.

roastedIt could seem like a long process but hang on and follow the procedure slowly to get a satisfying result.

Save extra red peppers in olive oil after peeling the charred skin. Do not chop it to smaller pieces because that makes it difficult to pick them from your jar. (I learned from experience.) Use extra oil from the jar for any soup or other preparations that love a hint of peppers.


  • 2 red bell pepper roasted
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 small carrot grated
  • 2 cloves roasted garlic
  • 1/4 tsp cumin powder
  • 1 tsp fresh or dried thyme
  • 1 tbsp corn flour
  • 2 tbsp red wine
  • 2 cups vegetable broth
  • 1/2 tsp sugar
  • Salt and pepper
  1. Spray olive oil on a baking tray and place red pepper on it, spray some oil on it and roast at 450° F for 20 minutes.
  2. Transfer roasted pepper to a container and cover it allowing the peppers to sweat.
  3. Remove the charred skin and crush the flesh.
  4. Pour oil in a heavy bottom pan, add onion and saute until it is translucent.
  5. Stir in grated carrot, cumin, roasted garlic and thyme to build the flavour base.
  6. Mix corn flour in a little broth and add it to the pan.
  7. Cover the pan and simmer on low heat until carrot is tender.
  8. Cool this, add crushed red bell pepper and transfer to a blender.
  9. Puree it in a blender, filling half to its capacity.
  10. Deglaze the pan by adding red wine and stir until it reduces.
  11. Pour pureed pepper mix, sugar, remaining broth, salt and boil.
  12. Simmer it on medium to low heat for few minutes.
  13. Serve it warm with a garnish of herbs and croutons.

Deglazing is adding a liquid to dissolve tasty food residue sticking to the bottom of a pan to add extra flavour to soups and gravies.

I used an Indian Mixie to puree the pepper mix. You need a blender with some extra muscles to pull the act together. If the soup seems a little too thick while pureeing, add a few tablespoons of broth to thin it out.

Adding sugar in this recipe elevates the flavour to a whole new level. Add smoked paprika or chilli powder if you need some heat.Thyme can be replaced by dried oregano or basil as these herbs can make a subtle variation in taste. Ladle the soup into a bowl. Saute bread cubes in olive oil and serve it on red pepper soup. Top with croutons, sprinkle some lemon thyme leaves and a dollop of Greek yogurt in the center of each bowl. Sprinkle with pepper and serve.Red pepper soupThere is no match for this fresh, high-impact hearty soup! You can serve this light, creamy soup hot or warm. If it is Summer, with fresh peppers in abundance, make it ahead and serve it chilled.Capsicum soupAs the carrot is getting cooked with onion, garlic and thyme, it fills the house with a delectable aroma. My daughter commented that it smelled like simmering dissolved bouillon cubes…yes, it is that close to authentic soup!

This soup is sure to warm your hearts at the Fiesta Friday Party!

Fiesta Friday #57



About coconutcraze

I'm obsessed with coconuts!
This entry was posted in Brunch, comfort food, Soup, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

41 Responses to Creamy Red Pepper Soup/Winter soup

  1. Malar says:

    Looks awesome!!!


  2. Loretta says:

    Oh gosh, the thanks should go to you really. So glad I made your day though :). Your Red pepper winter soup sounds awesome. I’ve never added wine to soups, and I’m curious as to how it would taste. I’m not complaining though, I’m a wine lover and would have it in a sandwich if I had to :). Lovely ingredients too 🙂

    Liked by 1 person

    • coconutcraze says:

      Okay, I have recovered from the first impact of looking at the cookies recreated! Regarding wine, It’s better to use cooking wine which has a higher alcohol content but it evaporates while simmering. Wine adds the much needed sourness to balance the taste. There is no harm in adding drinking wine but who would like to waste good stuff!

      Liked by 1 person

  3. Amanda says:

    Wow that soup looks so tasty!! 😀


  4. apsara says:

    Just looking at the soup makes me hungry! Awesome recipe.Thanks for your info on deglazing.

    Liked by 1 person

  5. Fabulous recipe! I’d love a big bowl of this to warm up right now! YUM!


  6. Mmmmmm… yum! My families favorite soup. Roasted red peppers…. yum! I sometimes roast extra peppers and load them on buttered toast. Soo good! Thanks for the wonderful tips!

    Liked by 1 person

  7. Its snowing here and today I did roasted tomato soup after lunch coming online and seeing your soup:-) oh my goodness roasted veggie gives a magic.. I am eager to try this one

    Liked by 1 person

  8. I love roasted red pepper soup but have never made it. I’m bookmarking this one!

    Liked by 1 person

  9. What a beautiful and fresh soup. I love roasted red peppers and your presentation is just gorgeous! Well done.

    Liked by 1 person

  10. Jhuls says:

    Oh, yum! I love red bell pepper and this soup is something I need right now. 😀 Stopping by from Fiesta Friday, xx Jhuls

    Liked by 1 person

  11. petra08 says:

    Gorgeous soup! 🙂

    Liked by 1 person

  12. Pingback: Fiesta Friday #57 | The Novice Gardener

  13. Pingback: Fiesta Friday #57 | The Novice Gardener

  14. This is just such a lovely soup, I had to comment! I wish I had a bowl right now.

    Liked by 1 person

  15. Namrata says:

    What a lovely soup bowl. Thanks for a different recipe, was tired of making similar ones.

    Liked by 1 person

  16. What a soup! Lovely color. Looks really yumm!

    Liked by 1 person

  17. Lili says:

    Lovely looking soup – glowing with warmth! 🙂


  18. coconutcraze says:

    Thank you Lili, for your visit and the lovely comment! I appreciate it!


  19. Padma says:

    I love the aroma of roasted peppers in my soup:) What a soothing soup:)Delicious:)

    Liked by 1 person

  20. elamb says:

    What a lovely soup, the colour is beautiful!


  21. coconutcraze says:

    Thank you very much! 🙂


  22. theoldfatguy says:

    I love home made soup and this looks terrific.

    The Old Fat Guy


  23. coconutcraze says:

    Yes, it is very satisfying! Thank you for visiting and commenting!


  24. apsara says:

    I made this soup today, Sridevi! When I saw organic red peppers in the store, this was the first image that came to my mind. It is very rich and flavorful. While I’m not a huge fan of red peppers, this soup really appealed to me. Awesome!


  25. coconutcraze says:

    Yes, I too find coloured peppers at reduced price everywhere. I am happy you enjoyed your soup. It feels good when we share recipes and become part of each others experiences. The best part of blogging is coming together as a virtual community. Thank you, Apsara!


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