This soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade.
From Forks Over Knives - The Cookbook
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, 45 mg sodium, 4.1 g fiber, 8.8 g sugar
Note: Nutritional information is provided as an estimate only.
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.