Roasted Red Bell Pepper Soup

Hope you all had a great weekend! After a long time, I had some R&R time for myself. I was lazy to even step in the kitchen but I had to because, I was even lazier to go out and eat. I made some soup, read the book- The White Tiger by Arvind Adiga, and strolled in the mall next to my house. Can you believe that is all I did?
This recipe is adapted from all over the internet, no single source.

2 Large Red Bell Peppers
1 Medium Onion, thinly sliced
2 tomatoes, chopped
1 Medium russet Potato, cubed
2 cups Veg. Stock
½ cup light cream
2 tbsp Olive Oil + 1 tbsp Olive Oil
Salt to taste

Pre heat the oven to 400F.Line a baking sheet with Aluminum foil. Spray the sheet with PAM or with butter

Slice the bell peppers, about ¼ in thick. Remove the seeds. Place the red peppers on the sheet and drizzle with some Olive Oil. Sprinkle some salt and black pepper.

Combine all of them with hand. And spread them evenly on the sheet. Bake the peppers for about 30 -45 minutes until they are blistered and are tender to touch.


Meanwhile, heat 2 tbsp of Olive Oil in a pan and sauté the Onions till golden brown. Add Potatoes and cook them until tender and then add tomatoes.Cook for a couple of minutes, until soft.

Combine the Onions, potatoes and Red Peppers. Puree in a blender/food processor by adding the stock and cream until it is thick and not watery.


This goes to No croutons Required, hosted by Jacqueline of Tinned Tomatoes.This month's theme is Peppers.

Padmajha Suresh of Seduceyourtastebuds was kind to pass me these awards.Thanks a bunch, PJ!