Ariso Recipes
Creamy Roasted Red Pepper Soup
Last update date: February 24, 2012
Indulge in the velvety goodness of Creamy Roasted Red Pepper Soup. Charred red bell peppers blended to perfection with onions and coriander, simmered in savory broth, and enriched with yogurt. Chilled for a refreshing delight. Savor every spoonful!
Indian
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Ingredients
1
How To Cook?
1
Preheat the oven to 400 degrees fahrenheit (200 degrees celsius) or set it to broil. slice the red bell peppers in half, remove the seeds and membranes. place the pepper halves on a baking sheet and broil them in the oven for about 20 minutes or until the skins are charred and blistered.
2
In a large saucepan, cook the onion and fresh coriander over medium-high heat until the onion becomes translucent and fragrant.
3
Add the roasted red bell peppers to the saucepan along with the vegetable broth (or water) and reduce the heat to a simmer. stir in the tomato paste and allow the mixture to cook for at least 20 minutes, allowing the flavors to meld together.
4
Transfer the soup to a blender or food processor and blend until smooth and creamy.
5
Add the yogurt, black pepper, and salt to the blender and blend again until all the ingredients are well combined and the soup reaches a creamy consistency.
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