How to make Cream Of Red Pepper Soup - A red colour creamy and peppery soup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red Capsicum (लाल शिमला मिर्च ), Cream (क्रीम )

Cuisine : Fusion

Course : Soups

Cream Of Red Pepper Soup Recipe Card

Cream Of Red Pepper Soup

Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cream Of Red Pepper Soup Recipe

  • Red Capsicum 4

  • Cream 2 tablespoons

  • Onion chopped 1 medium

  • Rosemary a sprig

  • Vegetable stock 5 cups

  • Tomato puree 3-4 tablespoons

  • Red chilli powder a pinch

  • Salt to taste

  • Black peppercorns crushed 5-6

  • Cream 1/2 cup


Step 1

Using a fork, roast red capsicums on a gas flame on low heat till lightly charred. Plunge the roasted capsicums into cold water, remove skin, halve the capsicums, remove seeds, stalk and pith and roughly chop the roasted capsicums.

Step 2

Melt butter in a pan, add onion and rosemary sprig and sauté on low heat for three to four minutes. Remove the rosemary sprig and discard. Add the chopped capsicums and vegetable stock, bring to a boil, cover and simmer for ten to fifteen minutes.

Step 3

Add tomato puree and continue to simmer for another two minutes. Remove from heat, when cool blend the capsicums along with the stock to a smooth puree. Heat the prepared soup, add red chilli powder, salt and peppercorns and simmer for two minutes. Add fresh cream, stir and serve hot with garlic bread.