Creamy Mixed Vegetable Soup Recipe – Easy Tomato & Capsicum Blend

Last Updated on 4 months by Neha Deshmukh

Creamy Mixed Vegetable Soup Recipe – Easy Tomato & Capsicum Blend

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just feeling under the weather. I’ve been making this creamy mixed vegetable soup for years – it’s a family favourite, and honestly, it’s my go-to when I need a quick, healthy, and utterly delicious meal. It’s packed with goodness and so easy to make, you’ll be whipping it up in no time!

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s incredibly flavourful, thanks to the blend of fresh vegetables and a touch of herbs. It’s also super versatile – feel free to swap out veggies based on what you have on hand. Plus, it’s a fantastic way to sneak in extra veggies for picky eaters (trust me, I’ve been there!). And let’s be real, who doesn’t love a creamy, comforting soup on a cold day?

Ingredients

Here’s what you’ll need to create this delightful soup:

• 1 tablespoon Butter
• 0.5 Onion, chopped
• 3 cloves Garlic, chopped
• 1 Carrot, chopped roughly
• 1 Red Capsicum (bell pepper), chopped
• 1 Yellow Capsicum (bell pepper), chopped
• 1 Zucchini (Italian squash), chopped
• 2 Tomatoes, chopped
• 2 tablespoons Tomato puree
• 1 cup Water (adjust for desired consistency)
• 1 teaspoon Black pepper powder
• 1 teaspoon Fresh or dried herbs (thyme, basil)

Ingredient Notes

Using the best quality ingredients really makes a difference in this soup.

• Vegetables: Fresh, vibrant vegetables are key! Don’t be afraid to use seasonal produce for the best flavour.
• Tomato Puree: A good quality tomato puree adds a lovely depth of flavour. I like to use one with a rich, slightly sweet taste.
• Herbs: Fresh herbs are wonderful if you have them, but dried herbs work just as well. Thyme and basil are my go-to choices, but feel free to experiment with others like oregano or parsley. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a nice, sturdy pan over medium heat.
2. Add the chopped onions and sauté them until they become translucent – we want them soft and sweet, but not browned.
3. Now, toss in the chopped garlic and sauté for about a minute, until it’s fragrant. You’ll know it’s ready when your kitchen smells amazing!
4. Add all the chopped vegetables (carrot, red and yellow capsicum, zucchini, and tomatoes), along with a pinch of salt and the tomato puree. Give everything a good mix, then cover the pan and let it cook for about 5 minutes on medium heat. If it starts to look a little dry, add a splash of water.
5. Once the vegetables are slightly softened, let the mixture cool down a bit. Then, carefully transfer it to a blender and blend until smooth. For an extra silky texture, you can strain the soup through a soup strainer – it’s optional, but I love how refined it makes the soup.
6. Pour the blended soup back into the pan, add 1 cup of water (you can adjust this depending on how thick you like your soup), and bring it to a boil.
7. Reduce the heat and simmer for another 5 minutes. Stir in the black pepper powder and your chosen herbs.
8. Finally, garnish with a generous sprinkle of shredded mozzarella cheese and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if necessary to ensure they cook evenly.
• If you don’t have a blender, you can use an immersion blender directly in the pan.
• Taste as you go and adjust the seasoning to your liking.

Variations

This soup is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the butter for olive oil or any other plant-based oil, and use a plant-based mozzarella alternative for garnish.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of chili flakes for a little kick. My friend loves adding a dash of cayenne pepper!
• Winter/Cold Season Adaptation: Add a small piece of grated ginger and a pinch of warming spices like turmeric and cinnamon for an extra comforting boost. My grandmother always added a little ginger when we were sick.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with:

• Crusty bread for dipping
• A side salad
• Grilled cheese sandwiches

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to leave some space at the top of the container for expansion.

FAQs

1. Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

2. What is the best way to achieve a really smooth soup texture?

Blending the soup thoroughly and then straining it through a soup strainer will give you the smoothest possible texture.

3. Can I use different vegetables in this soup? What would you recommend?

Definitely! Feel free to experiment with other vegetables like broccoli, cauliflower, spinach, or sweet potatoes.

4. Is this soup suitable for babies or young children?

Yes, it is! Just make sure to blend it very smoothly and omit the black pepper. You can also adjust the salt content to suit their taste.

5. What kind of herbs work best in this soup?

Thyme and basil are classic choices, but oregano, parsley, and rosemary also work well.

6. Can I freeze this soup?

Yes, you can! Just make sure to cool it completely before transferring it to a freezer-safe container.