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A bowl of vibrant red roasted capia pepper soup topped with cream and herbs.

Creamy Turkish Roasted Red Pepper Soup

A smoky and silky roasted red capia pepper soup, finished with milk and garlic for a rich, comforting flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 people
Course: Soup
Cuisine: Turkish
Calories: 286
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 large Red capia peppers
  • 5 tbsp Vegetable oil
  • 1 tbsp Butter (mentioned in method)
  • 2 tbsp All-purpose flour
  • 1 tbsp Red pepper paste (Biber salçası)
  • 3-4 cloves Garlic (finely chopped)
  • 5-6 cups Cold water (adjust for desired thickness)
  • 1 cup Milk (at room temperature)
  • 1 tsp Sweet red pepper powder
  • 1 tbsp Salt

Equipment

  • Immersion Blender: Essential for getting that perfectly smooth, "velvet" texture.
  • Deep Soup Pot: For simmering and blending without the mess.
  • Baking Tray: For roasting the peppers in the oven.
  • Fine-Mesh Whisk: To ensure a lump-free, professional soup base.

Method
 

  1. Roast the capia peppers in a 200°C oven or over a gas flame until the skins are charred and the flesh is soft.
    Roasting whole red capia peppers on a baking sheet until charred.
  2. Place the hot peppers in a bag for 5 minutes (to steam), then peel off the charred skins, remove the seeds, and roughly chop.
    Peeling the skin off a roasted red pepper to reveal the soft flesh.
  3. In a large pot, heat the vegetable oil. Add the flour and sauté for 2-3 minutes until the "raw" smell is gone but the flour hasn't browned.
    Sautéing flour and vegetable oil in a pot to create a soup roux.
  4. Add the chopped roasted peppers and garlic to the pot. Sauté for a few minutes.
    Adding chopped roasted peppers and minced garlic to the flour mixture.
  5. Add the butter and red pepper paste. Sauté for another 2-3 minutes to release the color and aroma of the paste.
    Stirring red pepper paste and butter into the sautéing soup base.
  6. Pour in the cold water. Whisk constantly until the soup reaches a boil to ensure no lumps form. Let it simmer for 5-10 minutes.
    Whisking cold water into the roasted pepper mixture to prevent lumps.
  7. Use an immersion blender to process the soup until it is completely smooth and silky. Add the red pepper powder and salt.
    Using an immersion blender to make the red pepper soup smooth.
  8. Pour in the milk while stirring continuously. Bring the soup back to a gentle boil.
    Adding a cup of milk to the blended roasted red pepper soup.
  9. Cook for an additional 2-3 minutes after it boils, then remove from heat. Serve hot with crusty bread or croutons.
    A finished bowl of creamy roasted red pepper soup with a swirl of milk.

Video

Notes

Steam the roasted peppers in a covered bowl for 10 minutes to peel the skins effortlessly. Use a high-speed blender to ensure the soup reaches the perfectly smooth and velvety texture mentioned in the title.