Not all soups need to have meat. This scrumptious vegetarian-friendly soup is a velvety puree of red bell peppers, tomatoes, savory herbs & spices and a garnish of sweet peppers. The piquant flavors warm your palate anytime you crave some spiciness. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Tomato and Sweet Pepper Soup Tomato and Sweet Pepper Soup Recipe | CHEFBear.net PT40M Serves 4 2 N/A Red Bell Peppers 2 N/A Onions 1 Clove Garlic 2 Tablespoons Extra-Virgin Olive Oil 1 3/4 Cups Diced Tomatoes 1/2 Cup Soy Sauce 1/4 Teaspoon Freshly Ground Black Pepper 1/4 Cup Crème Fraîche 8 Medium Mini Sweet Peppers 4 Cups Vegetable Stock Preheat the oven to 400 degrees. In a Dutch oven, over medium heat, saute the onions, garlic, peppers. Stir in the tomatoes, vegetable stock and soy sauce, bring to the boil and reduce to a simmer, for about 20 minutes. Meanwhile, roast the mini sweet pepper in the preheated oven for about 15 minutes or until the peppers are soft and slighty chared. With an immersion blender, puree the soup until a smooth consistency is formed. Season with salt & pepper and stir to combine. Transfer soup to bowls and garnish with a dollop of the crème fraîche & roasted peppers.

Tomato and Sweet Pepper Soup

Tomato and Sweet Pepper Soup Recipe


Not all soups need to have meat. This scrumptious vegetarian-friendly soup is a velvety puree of red bell peppers, tomatoes, savory herbs & spices and a garnish of sweet peppers. The piquant flavors warm your palate anytime you crave some spiciness.

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Recipe Information

Flavor Profile

European

Protein

Vegetables

Category

Soups

Serves

4

Total Time

40 Minutes

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Ingredients

      • 2 Red Bell Peppers (Chopped)
      • 2 Onions (Chopped)
      • 1 Clove Garlic (Minced)
      • 2 Tablespoons Extra-Virgin Olive Oil
      • 1 3/4 Cups Diced Tomatoes
      • 1/2 Cup Soy Sauce
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 1/4 Cup Crème Fraîche
      • 8 Medium Mini Sweet Peppers
      • 4 Cups Vegetable Stock

Directions

  1. Preheat the oven to 400 degrees. In a Dutch oven, over medium heat, saute the onions, garlic, peppers. Stir in the tomatoes, vegetable stock and soy sauce, bring to the boil and reduce to a simmer, for about 20 minutes.
  2. Meanwhile, roast the mini sweet pepper in the preheated oven for about 15 minutes or until the peppers are soft and slighty chared.
  3. With an immersion blender, puree the soup until a smooth consistency is formed. Season with salt & pepper and stir to combine.
  4. Transfer soup to bowls and garnish with a dollop of the crème fraîche & roasted peppers.



Nutrition & Cost Facts

Calories

219 kcal

Carbs

27 g

Fat

10 g

Protein

7 g

Cost Per Serving

$2.65

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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