ROASTED RED PEPPER and tomato SOUP
This Tomato and Red Bell Pepper Soup is delicious and easy to make. This soup is easy to make and is perfect for a cozy dinner or a quick meal on a cold day.
4 people
Calories: 4576kcal
Ingredients
- 4 tablespoons of olive oil
- ¾ cup chopped onion about half an onion
- 2 large garlic cloves
- ½ cup celery
- ½ cup carrot
- 800 grs. Tomato in large pieces
- 1 large roasted red bell pepper roasted at home or canned or jarred
- 3 cups liquid water or vegetable broth
- 1 teaspoon kosher salt
Instructions
- Over medium heat, in a saucepan, put the olive oil, the onion, and the garlic until the onion is transparent.
- Add the celery and carrot, tomato, and bell pepper. Cover with the liquid of your choice. Add the salt, leave over low heat, and covered for about 20 min. more or less, that it does not boil, or that the boil is very, very light.
- When the tomatoes are cooked, blend them with a food processor or carefully in a blender.
- It serves.
Notes
You can remove the seeds from tomatoes if you prefer, I never remove them.
Please DO NOT use knorr swiss broth, white rose, or any of those, they have a lot of chemicals.
For the tomato and pepper soup, let the cream cool at room temperature for about 30 minutes. Then, store in a tightly closed container in the refrigerator.
Please DO NOT use knorr swiss broth, white rose, or any of those, they have a lot of chemicals.
For the tomato and pepper soup, let the cream cool at room temperature for about 30 minutes. Then, store in a tightly closed container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 4576kcal | Carbohydrates: 963g | Protein: 217g | Fat: 63g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 18g | Sodium: 2354mg | Potassium: 58450mg | Fiber: 297g | Sugar: 649g | Vitamin A: 207696IU | Vitamin C: 3379mg | Calcium: 2484mg | Iron: 67mg