Roasted Bell pepper Tomato Beetroot soup
Roasted Bell pepper Tomato Beetroot soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted bell pepper tomato beetroot soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Bell pepper Tomato Beetroot soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Roasted Bell pepper Tomato Beetroot soup is something which I have loved my whole life. They’re nice and they look fantastic.

Thick creamy soup with the flavour of roasted bell peppers and tomatoes. Presents Tomato and Red Bell Pepper Soup Recipe by Chef Vicky Ratnani, a Healthy Indian Food Recipe for everyone including children and kids. Serve this marvelous sauce warm or cold over your favorite pasta. Puree peppers and tomatoes in a blender or food processor.

To get started with this recipe, we must first prepare a few ingredients. You can have roasted bell pepper tomato beetroot soup using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Bell pepper Tomato Beetroot soup:
  1. Prepare 4 big riped tomatoes chopped
  2. Prepare 1 big carrot peeled and chopped
  3. Take 1 red bell pepper
  4. Prepare 1 tejpatta/bay leaf
  5. Take 1/4 th teaspoon black pepper powder
  6. Get 1 onion chopped
  7. Prepare 4 garlic cloves
  8. Get 1/2 small beetroot/chukander
  9. Take 1/2 inch ginger
  10. Get 1/2 teaspoon salt to taste
  11. Prepare 1 tablespoon cream

The perfect side to sandwiches Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants. I hope you all LOVE this soup! Fresh bell peppers and tomatoes are roasted in the oven in this comfort food classic. Slice the tomatoes in half and remove the.

Steps to make Roasted Bell pepper Tomato Beetroot soup:
  1. Wash the bell pepper, prick it and hold with a fork and roast on medium flame for 3-4 minutes turning frequently until it gets roasted from all sides, do not charr.
  2. Now chop the bell pepper and combine with the tomatoes and 2 cups of water.
  3. Add the bayleaf, carrots, onion, beetroot, ginger, garlic and cook on a medium flame for 8 to 10 minutes, in a pressure cooker.
  4. Remove the bayleaf and discard it and allow the mixture to cool completely.
  5. Blend in a mixer to a smooth purée and strain the purée in a deep bowl.
  6. Add salt and black pepper powder mix well and cook for 2-3 minutes and bring to a boil. - It is ready to serve
  7. Switch off the flame, garnish with a drizzle of cream and coriander leaves and serve hot.

Fresh bell peppers and tomatoes are roasted in the oven in this comfort food classic. Slice the tomatoes in half and remove the. Ingredients for Roasted Red Pepper Tomato Soup. Just five ingredients for the richest, creamiest soup! Tomatoes: I like whatever I can find that's fresh and in season, but always include a big juicy heirloom tomato.

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