Bell Pepper Soup
  • CourseSoup
  • CuisineIndian
  • 4medium bell peppers
  • 2 tomatoes
  • 2cups water
  • 1/2cup milk
  • 1tsp salt
  • 1/2tsp white pepper powder
  • 1tsp butter
  • 2tsp grated cheddar cheese
  1. Coarsely chop bell peppers and tomatoes.
  2. In a pan boil 2 cups water. Add bell peppers and tomatoes, cover and boil for about 7 minutes.
  3. Make a puree in a mixer when it is reaches room temperature.
  4. Strain the puree.
  5. In a pan melt butter, add cheese, milk, puree, salt, pepper and let cook on medium flame till the chesse is melted and the soup is bubbling.
  6. Serve hot.