Roasted red bellpepper tomato soup with sweet corn

September went without a single post in Creative Saga. The reason is that I am in India now for almost a month. There were a few family functions in the beginning , some health problems, and then problems with the internet connections and then laziness which kept me away from blogging. I haven’t really cooked anything blogworthy , thanks to all the pampering being showered by family and friends. But of course to keep my blog active , I decided to post a recipe which is in my drafts for a long long time.

I remember making this one for dinner on a rainy evening in Singapore. It tasted delicious and quite filling with some toasted whole wheat bread.The recipe is almost similar to the capsicum chutney I had posted long back. I had some frozen corn kernels which I thought of adding in the soup and it did taste good.

Print Recipe
Roasted red bellpepper tomato soup with sweet corn Yum

Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chop the bell peppers and tomatoes into small pieces. Place them on an oven safe dish as shown in the picture above. Place the dish in the oven at 300c for around 25 to 30 minutes till you see black spots appear on the skin which indicates that it has been neatly roasted.Allow it to cool.Cook the corn kernels in a microwave or pressure cooker till tender.
  2. Heat a pan. Add olive oil. Add the onions along with the ginger garlic paste and saute till the onions turns brown.Now grind the roasted bell pepper and tomatoes along with the sauteed onions to a smooth paste.
  3. Pour the paste into a pan. Add around 2 glasses of water. Add salt and pepper followed by the cooked corn and allow it to boil.
  4. Serve hot with some bread.
Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*