Cream of red bell pepper soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
Cream of red bell pepper soup.
  • Red bell peppers : 2
  • Butter : 1 tbsp
  • Onion (finely chopped) : 1
  • Fresh rosemary : one sprig
  • Vegetable stock (homemade) / water : 3 cups
  • Tomato puree (optional) : 2 tbsp
  • Low fat cream : ¼ cup
  • Paprika : ½ tsp
  • Salt and freshly ground pepper as per taste
  1. Roast the bell peppers in oven or fire roast them over gas stove or pan roast the bell peppers. Once the skin is nicely charred, cover the peppers in palstic and let them sweat for 10 minutes.
  2. Peel the skin of the peppers, cut them into halve and remove the seeds, stalk and pith.
  3. Roughly chop them.
  4. In a saucepan, warm the butter. Add the onions and cook gently for five minutes till it become translucent.
  5. Add the rosemary, peppers and vegetable stock to the pot, bring it to rapid boil and then simmer it for another 15 minutes.
  6. Stir in the tomato puree and mix it well.
  7. Discard the rosemary and process the soup in a blender to smooth puree.
  8. Stir in the cream and season it with salt, black peppers and paprika.
  9. Serve the cream of red bell pepper soup warm with crusty breads on side.
After removing the skin, do not rinse the peppers with water, as it will remove the natural oils and the flavours.
Recipe by saffronstreaks at