Pepper-&-Tomato Soup

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Servings: 6 Difficulty: Advanced
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A vibrant, silky-smooth soup blending roasted peppers and ripe tomatoes
Pepper-&-Tomato Soup recipe image
Pepper-&-Tomato Soup recipe image
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Pepper-&-Tomato Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 279.8

Description

This vibrant Pepper and Tomato Soup offers a comforting yet bright dining experience, perfect for crisp autumn evenings or light summer lunches. The recipe combines the smoky sweetness of red peppers and pimientos with the rich acidity of very ripe tomatoes, creating a naturally balanced flavor profile. Aromatics like onion, garlic, and fresh herbs are gently sauted to build a savory base, while spices like ground cloves and coriander add subtle warmth. The soup is simmered until tender, then blended into a velvety consistency that feels luxurious on the palate. It is an excellent vegan and vegetarian option, relying on fresh produce and simple techniques to deliver deep, home-style flavor. Serve it garnished with fresh cilantro for a pop of color and freshness. This dish is ideal for meal prep, as the flavors deepen and meld beautifully when stored in the refrigerator.

Ingredients

Directions

  1. Peel, seed, and remove veins from the fresh chiles.
  2. Tear the chile flesh into large pieces, place in a small saucepan with 1 cup of water, and bring to a boil.
  3. Simmer the chiles for 20 minutes, then transfer them to a blender and puree until smooth.
  4. Heat the oil in a large pot over medium heat and add the sliced onions, bay leaves, ground cloves, ground coriander, parsley, and garlic.
  5. Cook the aromatics for several minutes, stirring occasionally, until the onions begin to soften.
  6. Add salt to taste, then stir in the red peppers (or pimientos) and chopped cabbage.
  7. Stir well to coat the vegetables with oil, add 1/2 cup of water or stock, cover, and cook over low heat for 10 minutes.
  8. Once the vegetables have wilted, stir in the pureed chiles or chile powder.
  9. Add the chopped tomatoes, their reserved juice, and the remaining water or stock.
  10. Bring the mixture to a boil, then reduce the heat, cover, and simmer very slowly for 30 minutes.
  11. Remove the bay leaves, then transfer the soup to a blender and puree until completely smooth.
  12. Return the blended soup to the pot and season with additional salt if needed.
  13. Add more chile powder or fresh chile if a spicier flavor is desired.
  14. Serve the soup hot, garnished with a sprinkling of chopped cilantro.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 279.8kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.4g12%
Cholesterol 1.1mg1%
Sodium 11.5mg1%
Total Carbohydrate 42.3g15%
Dietary Fiber 14.0g57%
Sugars 2.1g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe requires additional ingredients not listed in the main ingredient block: 1 lb red peppers or pimientos (thinly sliced), 1/2 lb chopped Savoy or smooth-skinned cabbage, 6 cups stock (vegetable or chicken), 1 lb very ripe tomatoes (peeled, seeded, and chopped, with juice reserved), and chopped cilantro for garnish.

For best results, use very ripe tomatoes to ensure a rich, sweet flavor base. If using fresh chiles, adjust the quantity based on your preferred heat level.

Storage: This soup keeps well in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Reheat gently on the stove, adding a splash of water or stock if the consistency becomes too thick.

Variation: For a creamier texture without dairy, you can blend in a small amount of cooked white beans or a splash of coconut milk.

Keywords: pepper, tomato, soup, vegan, vegetarian, blender, simmer, chile, onion, garlic, herbs, comfort food, plant-based, healthy, meal prep, smooth, warm, dinner, lunch
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