• brunch

  • inbetween

  • main course

Bell Pepper and Sun-dried Tomato Soup

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Image source: VeggieApp

This bell pepper and sun-dried tomato soup is sweet and has an Italian flavor. Imagine how delicious soup could be on a warm summer evening. But also in the other seasons, this soup with bell peppers and dried tomatoes is a perfect lunch, snack or dinner. For example, you can make it a main course by serving the soup with fresh baguette topped with hummus and fresh herbs.


Bell pepper and sun-dried tomato soup is very healthy

Like other vegetables, sweet peppers are high in fiber and nutrients and low in calories. Red peppers have more vitamin C than green peppers. Tomatoes are also very healthy. They contain a substance called 'lycopene'. It is an antioxidant and gives them their natural red color. Antioxidants are commonly considered to protect body cells and tissue from harmful substances.

Do you want to try more soup recipes? Take a look at our recipes. Or try the recipe for this delicious carrot zucchini soup.



2 red onions
6 sweet bell peppers
2 tomatoes large ones
12 sun-dried tomatoes
3 cloves ofgarlic
800 mlvegetable stock
2 tbsp.olive oil
1 handfulfresh basil
1 chili pepper
100 mlplant cream

instructions15 minutes

  1. 1

    Cut the bell peppers in half. Remove the seeds and then chop them into small cubes.

  2. 2

    Cut the onion into pieces and fry them in a wok with olive oil for about 5 minutes. Chop the chili and garlic into small pieces, add to the onion and fry everything for another 2 minutes.

  3. 3

    Add the bell peppers cubes and fry for about 10 minutes over medium heat. Stir regularly.

  4. 4

    Meanwhile, cut the tomatoes into cubes and add to the wok. Keep stirring the vegetables and add a tablespoon of water if it is about to burn.

  5. 5

    Heat the vegetable stock in a pot until it boils.

  6. 6

    Finely chop the sun-dried tomatoes and add to the vegetables. Keep stirring until the vegetables are done and the tomatoes start falling apart.

  7. 7

    Add the vegetables to the stock and puree directly with an immersion blender. Serve with fresh basil and plant cream.

Ingredientschili pepper, fresh basil, garlic, olive oil, plant cream, red onions, sun-dried tomato, sweet bell pepper, tomato, vegetable stock
Coursesbrunch, inbetween, main course
Special Dietsgluten-free, no-added sugar, nut-free, peanut-free, soy-free
Difficultylevel 2 (average)
Cooking time30-45 minutes
Number ingredients5-10 ingredients
Tastesavory, spicy
Preparation methodcooking, pureeing
Type of dishsoup
Otherssupermarket friendly

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