Roasted Red Pepper/Capsicum Soup - Italian style - Step-By-Step Recipe

My hands have been itching to try this soup ever-since we relished it at a restaurant in Trastevere in Rome.  This is a hearty soup that fills you up so much that half-a-sandwich is good enough to complete your meal. There is no cream or milk added, so this is absolutely vegan and really really healthy and low in fat!

Roasted Red Pepper Soup - Hearty Italian Soup

I tried to re-create the taste with whatever tools and ingredients I had in hand and it was delicious and fulfilling! The quantities I have given below are good for 2 adults.

Ingredients -

Red peppers - 2 medium/big
Garlic - 8 pods
Onion - 1 medium
Tomato - 1 medium
Italian spices - 1/2 tsp
Salt - to taste
Pepper pods - 8, to be crushed
Red Chilli flakes - 1 tsp (from 3 dry chillies)
Sugar - 1/2 tsp (optional)
Olive oil - 3 tsp
Water / Vegetable stock- 1 cup

Procedure -

• Wash and clean red peppers with water. 

• Roast one-by-one by placing them directly on the flame. (Folks who have an oven might find it easier to grill/broil them). 

• Turn them around so that the whole surface turns black and you can spot blisters. 

• Carefully transfer the blackened pepper/capsicum into a bowl and close it with a lid. In 5 minutes, the condensed water will soften the skin and you can easily peel off the black skin by showing it under running water. Trust me, it worked perfectly for me, even the very first time!

• Take a pan, heat olive oil and fry chopped onions and garlic till onions turn pink.

• Tear the soft capsicum/red pepper into big pieces and fry them together with onions and garlic. Remember to de-seed the core.

• Add salt, crushed pepper, Italian spices and chilli flakes. Add 1/2 tsp sugar if you want to.

• Cube tomato and add to this. Fry for 2 minutes.

• Add 1 cup of water or vegetable stock and keep covered with a lid for 10 minutes.

• Use a hand blender or an electric mixer to blend them all together into a puree. I used the versatile Indian mixer that my mom gave me.

• If too thick, add 1/2 cup water and boil again for 3 minutes et Voila!

• Add toasted bread to the soup, if you like!

Bon Appetit! :)

This is my entry to Soups and Salads Mela hosted by Srivalli