Capsicum Soup Recipes

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RED PEPPER SOUP



Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
  • Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  • Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

CAPSICUM SOUP RECIPE



Capsicum Soup Recipe image

Capsicum Soup is a healthy appetizer recipe. Made with green capsicum and milk, this easy soup recipe can be served with croutons.

Provided by TNN

Categories     Appetizers

Time 30m

Yield 2

Number Of Ingredients 9

4 medium capsicum ( green pepper) chopped
2 medium tomato chopped
2 cup water
1/2 cup milk
2 teaspoon cheese spread
1 tablespoon salt
3 pinches black pepper
1 teaspoon butter
2 teaspoon fresh cream

Steps:

  • Microwave capsicums and tomatoes with 1 cup water in a microwave-safe bowl for 3 minutes.
  • Remove from the microwave, cool.
  • Add 1 cup water. Churn in a mixer to get a smooth puree. Strain puree.
  • To the strained puree add milk, cheese spread, salt, pepper and butter. Microwave for 6 minutes.
  • Pour into individual bowls, garnish with fresh cream and serve hot.

Nutrition Facts : ServingSize 1 bowl, Calories 161 cal

CAPSICUM SOUP



Capsicum Soup image

A beautiful sweet soup. Perfect served with some corn bread on the side. Use gluten free stock and tomatoes if your diet requires

Provided by Jubes

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 red onions, halved, finely chopped
2 garlic cloves, crushed
4 red capsicums, halved, deseeded, coarsely chopped
1 (400 g) can diced tomatoes
1 1/4 liters vegetable stock (I use Massell as it is currently gluten free)
250 ml thickened cream

Steps:

  • Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes.
  • Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens.
  • Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
  • Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added).
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 330.8, Fat 27.4, SaturatedFat 15.2, Cholesterol 86.8, Sodium 245.5, Carbohydrate 21.3, Fiber 4.6, Sugar 11.2, Protein 3.9

RED CAPSICUM SOUP | QUICK & EASY



Red capsicum soup | Quick & easy image

Red capsicum soup, easy and quick recipe with ingredients available in your pantry. No stock required. Perfect for dinner with a bread toast.

Provided by Raks Anand

Categories     Soup

Number Of Ingredients 9

1 Red capsicum (large)
2 Tomato
1 Onion
2 Garlic flakes
2 tsp Butter (or Olive oil)
1 Bay leaf (I used Biryani leaf)
¼ tsp Oregano
½ tsp Black pepper
Salt - as needed

Steps:

  • To start with, cut tomato into 4, deseed. Cube onion and capsicum (deseed) roughly.
  • Then, heat a small cooker with butter. Add garlic, onion, tomato, capsicum and a pinch of salt.
  • Fry for a minute and after that add 1 to 1 & 1/2 cups of water.
  • Pressure cook for 2 whistles. Open the cooker once steam vents naturally and take out the tomato skin. It will come off easily, so take it off with tongs and discard. Discard the bay leaf too.
  • Using a hand blender, grind this mixture smoothly. If you don't have one, cool the mixture and puree it in a mixer. Adjust water as per the consistency you need.
  • Continue heating and add corn flour dissolved in a tbsp of water, required salt, and oregano and mix well.
  • Once boils and desired consistency is reached, switch off the stove and season with black pepper as needed.

TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

PEPPER SOUP



Pepper Soup image

This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

1 pound ground beef
1 each large green, sweet red and yellow pepper, chopped
1 large onion, chopped
1 can (46 ounces) V8 juice
1/2 to 1 teaspoon cayenne pepper
Salt and pepper to taste

Steps:

  • In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

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