We call vegetable thick soup as "SURINAGASHI".
This soup was cooked last year when my friends came to my house with lots of red paprika, like 10 paprikas....
I don't know why she had so many paprikas but I remember we enjoyed them very much and it wasn't hard to eat them all.
First, put them in the oven and peel their skin.
After removing seeds inside, put them in food processor and make red paprika puree.
Mixing the puree with Katsuo Konbu Dashi / Japanese seaweed and fish stock and taste them with salt, light soy sauce, sake and mirin.
We wanted to add some toppings so we made crab meat and Tofu croquette and garnished with Japanese water cress.
The rest of roasted paprikas were marinated with white wine vinegar, anchovy, olive oil,,, etc.
Red paprica is not a common vegetable for Japanese dishes but I always enjoy very much cooking Japanese dishes with non-Japanese ingredients.