23 June 2009

Red Pepper Soup

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You all know cream tomatoe soup but have you ever heard of red pepper soup? You may not have, but if you are up to it, you can try our recipe and find that it can be done, and tastes even better than tomatoe soup!

The best way to prepare red pepper soup is from fresh pepper paste you have prepared yourself. If you don't have any home made fresh pepper paste then you can apply this recipe.


  • 2 kg of fresh red bell peppers
  • 3-4 branches of parsley
  • several leaves of fresh mint
  • 1 tablespoon of whole wheat flour
  • 1 tablespoon of grated cheddar
  • a handful of toasted bread chopped to small pieces
  • 2 tablespoons of olive oil
  • salt
  • 2 cups of water
  • 1 small cup of milk or cream


  1. Cut the stems and take out the seeds of the peppers and wash.
  2. Put the peppers in a pot, add hot water and boil for 30 minutes.
  3. Take the peppers out of the water and strain. Then mash the peppers with help of a blender.
  4. Boil the pepper mash for another 30 minutes. Mix now and then and be careful of little explosions.
  5. Sieve the juice and put aside to add to mixture later on.
  6. In another pot heat the flour and stif for 4 minutes.
  7. Add the olive oil. If you prefer you can add butter and stir so that it doesn't get lumpy.
  8. Add 2 cups of hot water, slowly.
  9. After 5 minutes of boiling add the red pepper juice.
  10. Now add the fresh mint, parsley, a teaspoon of salt and boil for 5 more minutes.
  11. Add 1 small cup of milk or cream and again boil for 5 more minutes.
  12. Your soup is ready! Remove the parsley with a spoon and serve with grated cheddar and toasted bread cubes. Enjoy!


  • You can add more cream or pepper juice according to your taste.

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