Bell Pepper and Sundried Tomato Soup
This bell pepper and sundried tomato soup has a sweet Italian flavor – delicious on a warm summer evening and perfect for lunch, dinner or a snack all year round. You can make it a main course by serving the soup with fresh baguette topped with hummus and fresh herbs.
Bell pepper and sundried tomato soup is very healthy
Like other vegetables, sweet peppers are high in fibre 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’, an antioxidant that gives them their natural red colour. Antioxidants are commonly considered to protect our 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 and zucchini soup.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
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2red onions
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6sweet bell peppers
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2tomatoes large ones
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12sun-dried tomatoes
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3 cloves ofgarlic
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3 1/3 cupsvegetable stock
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2 tbspolive oil
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1 handfulfresh basil
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1chili pepper
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1/2 cupplant-based cream
Instructions
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Cut the bell peppers in half. Remove the seeds and then chop them into small cubes.
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Cut the onions into pieces and fry them in a wok with olive oil for about five minutes. Chop the chilli and garlic into small pieces, add to the onions and fry everything for another two minutes.
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Add the bell pepper cubes and fry for about 10 minutes over medium heat. Stir regularly.
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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.
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Heat the vegetable stock in a pot until it boils.
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Finely chop the sun-dried tomatoes and add them to the vegetables. Keep stirring until the vegetables are done and the tomatoes start falling apart.
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Add the vegetables to the stock and purée directly with an immersion blender. Serve with fresh basil and cream.
