This comforting Green Pepper-And-Tomato Soup is a celebration of simple, garden-fresh flavors. The base is built on ripe tomatoes and crisp green bell peppers, simmered until tender and infused with the earthy warmth of saffron and sweet paprika. A fragrant paste of garlic, basil, parsley, and thyme adds depth, while white rice stirred in at the end provides a hearty texture. It’s a perfect vegan-friendly meal for chilly evenings or a light lunch.
Green Pepper-And-Tomato Soup
Description
This comforting Green Pepper-And-Tomato Soup is a celebration of simple, garden-fresh flavors. The base is built on ripe tomatoes and crisp green bell peppers, simmered until tender and infused with the earthy warmth of saffron and sweet paprika. A fragrant paste of garlic, basil, parsley, and thyme adds depth, while white rice stirred in at the end provides a hearty texture. It's a perfect vegan-friendly meal for chilly evenings or a light lunch.Directions
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Pound the garlic cloves in a mortar with 1 teaspoon of salt until broken down into a smooth paste.
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Gradually work the chopped basil, parsley, thyme, paprika, and tomato paste into the garlic paste, mixing well to form a unified herb paste.
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Warm the olive oil in a large soup pot over medium heat.
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Add the garlic-herb paste to the hot oil and stir to combine, cooking briefly to release aromas.
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Add the bay leaves and the chopped onion to the pot.
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Sprinkle the saffron threads directly over the onion and stir everything together.
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Cook the onion mixture for about 10 minutes, stirring occasionally, until the onion has softened and become translucent.
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Add the chopped green peppers, tomatoes, reserved tomato juice, and water to the pot.
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Bring the soup to a boil, then immediately lower the heat to maintain a gentle simmer.
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Cover and simmer for 25 minutes, allowing the flavors to meld.
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While the soup simmers, bring 1 1/2 cups of water to a boil in a separate small saucepan.
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Add a dash of salt and the white rice to the boiling water.
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Boil the rice until tender, about 12 to 15 minutes, then drain well.
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Stir the cooked rice into the finished soup.
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Season the soup with freshly ground pepper to taste.
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Ladle the soup into bowls and garnish with fresh chopped basil, parsley, and grated Parmesan cheese if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 318.6kcal
- % Daily Value *
- Total Fat 12.1g19%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 4919.1mg205%
- Total Carbohydrate 58.6g20%
- Dietary Fiber 15.6g63%
- Sugars 2.2g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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