Roasted capsicum & tomato basil soup
Over the weekend, I took Adyant & Tasha to a park 2 consecutive days. Day 1 we were not well prepared since it was a last minute decision but the kids had a blast and I was not going manic since there were barely any other kids at the park the time we went and I could relax and chill just watching the kids monkey around and infact, I joined them for a little bit of monkeying around myself :D. Day 2, we took some snacks on hand as well. So once the kids were done playing and as more people started coming into the park, we laid out our mat in an area where there was barely anyone, cleaned ourselves up and happily had our snack. Note to self to carry some hot soup while the kids can enjoy their treat :). Finally, we just lay down on the mat for 15020 minutes just yapping and relaxing. It felt so good to be able to go out once again though so weird because we still need to take some many precautions.
Anywho, it’s no surprises that I love soups. I am any day for any food hot than cold. It is also why I thankfully don’t have much of ice creams :D. So, I love tomato soups & have 2 versions already on my site (Version 1 & Version 2). However I never realised I could mix capsicum & tomato in a soup by roasting them.
I came across this combo recently on instagram when I saw someone’s pic. So made a mental note to try it out when we bought colour capsicums :D. It was the first time I was trying out this soup (never even tried something like this at a restaurant). So was not sure if I would like it or not. I noted down the measurements just in case and god, I really liked this soup. I could totally tell apart the roasted capsicum flavour in the soup & I liked it a lot. Mil felt I should’ve charred the capsicum & tomato a little less (gonna try that next time around). I could put this together quickly. Literally the main work involved is roasting the peppers & tomatoes on open flame and that is something you can do while working on other things in the kitchen. All you need to do is turn the veggies around every 1 minute.
- 1 medium red capsicum
- 2 medium tomatoes
- 15-20 nos basil leaves
- 1/2 tsp garlic powder
- 1/2 tsp black pepper powder
- 1.5 to 2 cups water
- 1 tsp rock salt
- 1/2 tsp sugar/ coconut sugar/ jaggery optional
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Wash the capsicum & tomatoes and pat it dry with a kitchen towel.
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Roast the capsicum & tomatoes on open flame turning it around every minute or so.
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Do this till the capsicum & tomatoes char.
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Once the capsicum & tomatoes are fully charred, run them under tap water so as to cool them down and scrap off the skin (basically get the black parts off).
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Using a hand blender, grind the capsicum & tomatoes.
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Now take the ground pulp on to a heavy bottom vessel (something like a milk vessel), add 1.5 cups water, roughly torn basil leaves, 1/2t garlic powder, 1t rock salt, 1/2t black pepper powder, 1/2t sugar/ coconut sugar/ jaggery.
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Mix everything and bring it a boil. Check & adjust salt and seasoning at this stage.
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You can add another 1/2c cup water if you want the soup thinner.
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Turn off the heat once the soup boils and serve hot!
- You can roast the capsicum & tomatoes in the oven as well. However, I prefer this since it takes less time and no pre heating :D.
- If you don’t have garlic powder, skip it.
- I don’t add any sweetener to this soup but some may prefer that slight hint of sweetness in the soup. So if you are one of those, go for it.
- You can grind the capsicum & tomatoes in a mixer jar if you don’t have a hand blender.
