Creamy Capsicum Soup

    55 mins

    Here's a delicious, rich, smooth pureed soup made with capsicums and topped with cream. I like using Red capsicums for this dish for the great colour they add.

    313 people made this

    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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    Reviews in English (272)


    I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, meaty red peppers, roasted and peeled the peppers (and added one chipotle pepper). I used 24 oz of chicken and 16 oz. veg broth (Kitchen Basics brand) and added salt. Didn't sieve. Great results but I should have added another onion. Also, next time I think I would try adding a large pureed potato instead of the cream. The cream changed the color of the soup from a gorgeous red to a less-than-gorgeous orange. Tip: cook the vegetables, puree them, them put the puree in a kettle and add the broth--why puree hot broth?  -  26 Sep 2007  (Review from Allrecipes US | Canada)


    This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream. Also, you can use chopped, frozen onions to save time. Lastly, for a nice flavor, roast the peppers ahead of time in a foil pan or foil-lined roasting pan in a 450 degree oven, turning once or twice until brown and puffy on all sides. Cool, peel, remove stems, and as many seeds as you can. Add to sauteed onions and garlic and proceed with the recipe. Cayenne pepper is great in this, as suggested by others. THANK YOU!  -  01 Mar 2006  (Review from Allrecipes US | Canada)


    Just when I think that I can master easy recipes such as this, something happens that reminds me that I can be such a klutz in the kitchen! When it came time to "puree" the broth/peppers, I poured it into my handy dandy blender that has never failed me when making my morning smoothies and other tasty treats, and like a smart person should, I put my hand over the lid and turned it on and....WHOOSH!!! Almost half the batch exploded all over the kitchen (Keep in mind...this stuff is hot from the stovetop!)!! It was on the walls, all over the countertop and I looked like a red pepper threw up on me! You should have seen the eyes on my family! After ensuring noone was hurt, (cuz that stuff was HOT!!) we all had a great laugh. What WAS left (about two bowls worth) was very good. In fact, the soup was VERY good. It has a tomato soup substance but with a refined and elegant taste. However, next time, I'll find my "safer" hand this soup WILL be repeated and I'll leave my blender in the cupboard! Thank you for the recipe submission Judi...and the laugh!  -  21 Jan 2003  (Review from Allrecipes US | Canada)