easysoupveganCC0 1.0 Universal
Roasted Red Pepper and Tomato Soup
A velvety soup made from roasted red peppers, sweet tomatoes, and garlic, scented with fresh basil.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Roasted red peppers, peeledDrained and seeds removed450 g
- Canned diced tomatoes400 g
- Yellow onionDiced1 piece
- Garlic clovesMinced3 piece
- Low-sodium vegetable broth600 ml
- Extra virgin olive oil15 ml
- Fresh basil leavesTorn or chopped10 g
- Black pepper1 pinch
Preparation Steps
1
Heat olive oil in a soup pot over medium heat. Add diced onion and sauté 5 minutes until soft, then stir in minced garlic and cook 1 minute more.
6 min timer
2
Add coarsely chopped roasted peppers, canned tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
15 min timer
3
Remove from heat. Add fresh basil leaves and blend until smooth and creamy using an immersion blender. Season with black pepper.
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: SNAP-Ed Connection - Roasted Pepper and Tomato Soup (USDA Food and Nutrition Service)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
