- Prep-time: / Ready In:
- Makes 4 Servings
- Serving size: ¼ of recipe
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This soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade.
This Tomato and Red Pepper Soup recipe is also available in our convenient iPhone app and newly released Android app.
By Del Sroufe,
Ingredients
- 2 medium yellow onions, peeled and coarsely chopped
- 2 large red bell peppers, seeded and coarsely chopped
- 3 large cloves garlic, peeled and minced
- 1 tsp fresh thyme leaves, or ⅓ teaspoon dried thyme
- 1 pound fresh tomatoes (about 3 medium), coarsely chopped
- Sea salt
- Freshly ground black pepper
- 1⁄4 cup fresh basil leaves, cut into thin ribbons (chiffonade)
Instructions
- Place the onions and bell peppers in a large saucepan, and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes.
- Purée the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.
- Season with salt and pepper to taste, and serve garnished with the basil.
Nutritional Information:
Per serving (¼ of recipe): 72 calories, 15 g carbohydrates, 2.6 g protein, 0.6 g total fat, 0.1 g saturated fat, 0 g cholesterol, 45 mg sodium, 4.1 g fiber, 8.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 4 votes)I really REALLY liked this recipe. I actually add a van of organic crushed tomatoes and a chopped up red chilli too. Such a comforting soup that is great anytime…but especially when I’m poorly
Tastes just like my childhood soup before I became plant based!
This was a delicious way to use some of the tomatoes, and peppers from our garden. I will definitely be making this again.
Nice, light soup. I added cumin for some depth of flavor.