Red Bell Pepper Soup Recipe

Red Bell Pepper Soup
Nutrition Information
  • Serves: 5
  • Calories: 70
  • Fat: 2 g
  • Saturated fat: 1 g
  • Carbohydrates: 10 g
  • Sugar: 2 g
  • Sodium: 570 mg
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 10 mg
Recipe type: Appetiser
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Roasted Bell Pepper Soup is a delicious recipe that is a must try! Not only is this soup delectable but is also full of nutrients. Since this soup recipe combines the goodness of various veggies and herbs so it is full of Vitamin A, Vitamin C and Vitamin B6. And when these veggies and herbs are added fresh the nutritive value of this soup is increased even more. Serve it hot if you love spices because the soup gets richer and spicier in taste this way. However it can also be served cold.
  • Extra Virgin Olive Oil
  • Onion (Chopped) - 1
  • Carrots (Chopped into cubes) - 2
  • Celery
  • Garlic (Chopped) - 2 tablespoons
  • Chicken Broth - 1 cup
  • Boiled Chicken Cubes - 1 cup
  • Thyme - 2 tablespoons
  • Red Bell Pepper (Chopped) - 1 cup
  • Salt - To taste
  • Grounded Black Pepper - To taste
  1. In a deep skillet, add oil and heat it on a low flame.
  2. Once the oil is heated, add red peppers, onions, carrots, celery and garlic and sauté for 5 minutes.
  3. Next, add chicken broth, thyme, rice, cayenne pepper, red pepper, salt and grounded black pepper and sauté again for the next 10 minutes until the gravy is thickened. This will take about half an hour.
  4. Next, let it cool down for a while. Once it is cooled down add the gravy in the blending machine and blend until all the ingredients are thickened into gravy.
  5. Take it out in a soup serving bowl and add chicken cubes in it.
  6. Heat the soup in the microwave oven for 1 minute. Sprinkle thyme and chunks of red pepper from the top and serve.

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