Creamy Red Capsicum Soup

Creamy Red Capsicum Soup

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About this recipe: We usually eat capsicum chopped up into vegetables or stuffed with spicy potatoes. Here's another delicious use for red capsicum on a cold monsoon evening. Use a mixie or hand blender to puree the pulp.


Serves: 5 

  • 25g butter
  • 4 red capsicums, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 750ml chicken stock
  • 100ml cream
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Melt the butter in a large pan over medium heat. Place the red capsicum, onion and garlic in the pan and sauté for 5 to 10 minutes, or until tender.
  2. Pour in the chicken stock, stirring well, then reduce heat to low and simmer for 30 minutes. Transfer to a mixie and purée until smooth.
  3. Run the soup through a sieve and return the liquid to the pan over medium low heat. Stir in the cream and salt and pepper to taste, and allow to heat through, about 5 to 10 minutes.

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