Red Bell Pepper Soup

Tweet

This recipe is my adaptation of a recipe I found in a bargain cookbook I bought some years back.I have been planning to try this red bell pepper soup for quite sometime, but every time I buy the red bell pepper for it I land up using it in some other recipe and this gets side lined again. I enjoyed this soup with crusty bread, in fact I literally broke off a chunk of the bread and dunked it into the soup and it tasted awesome especially when it soaked up the soup a little.

Click here for a printable view of this recipe

Ingredients and Method to make the Red Bell Pepper soup

2 large red tomatoes (approximately 2 cups chopped tomatoes)
4 large red bell peppers ( cut into small pieces )
1 large red onion (cut fine)
2 large garlic cloves (cut fine)
4 small green chillies (cut very fine)(or according to taste)
1 tbsp chopped cinnamon basil (optional)
2 tbsp olive oil
3 cups of water or vegetarian vegetable stock
salt to taste
crushed pepper to taste
few leaves of cinnamon basil for garnish (optional)

Drop the tomatoes in hot almost boiling water and keep for a few minutes.Remove the skin from the tomatoes and cut the tomatoes into smallish pieces, it does not have to be too fine.

Heat olive oil in a large heavy bottomed pan and add onions,garlic,green chillies,chopped basil and saute until the onions are transparent.

Add the red bell peppers,cut tomatoes ,salt to taste and 3 cups of water and cook until the red bell peppers are soft.

Cool and puree this in the blender until smooth.

Reheat this gently and add crushed pepper.

Serve hot with cinnamon basil for garnish with bread of choice.

Serves approximately 4

This is my entry into Colour in my Food event being hosted by EC

This is my entry into Food in colours event hosted by Sunshinemom this month's color is red