Red Pepper and Tomato Soup

Red Pepper and Tomato Soup

In addition to having some tomatoes on hand from my backyard garden, I was kindly presented with a bag of local peppers the other day when I went to bottle a batch of red wine at Danny's Wine and Beer Supplies. Not wanting to let such delicious produce go to waste, I found a recipe for an easy and very tasty red pepper and tomato soup in James McNair's Soups. As usual, I've modified the recipe somewhat to suit my spicy tastes. If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed.


Red Pepper and Tomato SoupRed Pepper and Tomato Soup
Recipe by
Adapted from James McNair's Soups
Published on October 10, 2007

Simple, fresh-tasting, zesty and delicious tomato soup with red peppers, herbs and spices

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Ingredients:
  • 1/4 cup olive oil
  • 2 medium red onions, chopped
  • 3 large red bell peppers, seeded and chopped
  • small handful of fresh green or red chilies
  • 1 clove garlic
  • 4 cups vegetable stock or water
  • 2 large tomatoes, seeded and chopped
  • 1-inch piece fresh ginger, minced or grated
  • juice from 1/2 lemon (1 tablespoon)
  • 1 tablespoon fresh rosemary (1 teaspoon dried)
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 bay leaves, crushed
  • 2 teaspoons ground cumin
  • 1 heaping teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
Instructions:
  • Cooking onions and peppers
    Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, add the onion, chopped peppers, chilies and garlic. Stir to coat with the oil. Reduce the heat to low and cover. Cook, stirring occasionally, for 20 minutes or until the onion and pepper begins to soften and change color.

  • Now pour in the vegetable stock or water and stir in the tomatoes, ginger, lemon juice, herbs and bay leaves, cumin, coriander and cayenne. Increase the heat to medium-high and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for about 30 to 40 minutes.

  • Remove the soup from the heat and season with salt and black pepper. Purée the soup with an immersion blender or in batches in a countertop blender.

  • Serve hot or cold. If serving hot, garnish with a few pieces of sliced pepper and a dollop of yogurt or sour cream.

Makes 6 servings
Red Pepper and Tomato Soup

4 comments:

Andrea said...

I love tomato soup. That looks really good, and with all those herbs and spices I bet it's quite delicious! Thanks for a great entry for Grow Your Own #3!

Padma said...

I think I can always come to ur blog for one-stop-soup collection. You have some incredible recipes and adding top to the list is this one!

Great set of ingredients!

Holler said...

That looks lovely and rich! I can imagine tasting it, as I look at the photos! Such a good recipe for the start of autumn!

Rohini's kitchen said...

Looks delicious.I love tomato soup. Normally i will buy maggi or knorr tomato soup.