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Creamy Tomato and Sweet Pepper Soup

I love staying fit and cooking tasty and healthy meals. I don't use artificial colors or preservatives.

Tomato and Sweet Pepper Soup

Tomato and Sweet Pepper Soup

This Soup Is Sure to Warm You Up

This is a colorful, creamy, and spicy soup that's perfect to warm you up during the winter months. Serve garnished with fried breadcrumbs.

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

4 servings


  • 3 tomatoes, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 garlic cloves
  • 1 carrot, diced
  • 1/2 onion, roughly chopped
  • 1 small potato, skin peeled, finely chopped
  • 1/6 tsp pepper powder
  • 1/6 tsp red chili powder (Kashmiri red chili powder preferred)
  • 1/2 tsp sugar
  • salt to taste
  • 1 tbsp butter or olive oil (I used butter)
  • 1/4 inch cinnamon stick, or 2 pinches cinnamon powder


  1. Heat half the butter or olive oil in a deep-bottomed pan, then throw in the breadcrumbs. Sauté over low heat till they turn golden brown and crispy, then transfer them to a plate. These crumbs are for garnishing the soup.
  2. Pour remaining butter or olive oil in the pan, then add chopped onion and garlic. Sauté for a minute, then add chopped carrots and potato. Add salt (this will speed up the cooking) and continue stir-cooking for 3 minutes.
  3. Throw in the chopped red pepper and tomatoes. Pour in a glass of water, then cover the pan. Let the mix boil for 5-6 minutes or until the veggies become soft. Turn off the heat and set aside to cool.
  4. Pour the mixture into a blender. Add cinnamon and blend, adding water (if needed) to get a smooth puree. Transfer it back to the deep pan and add 2 1/2 glasses of water, red chili powder, pepper powder, sugar, and salt. Bring to a boil and stir the mixture for 1 minute.
  5. Your tomato and sweet pepper soup is ready. Pour it equally into four bowls. Garnish with breadcrumbs and a pinch of Kashmiri red chili powder. Enjoy!