Pepper-And-Tomato Soup

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Servings: 6 Difficulty: Advanced
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A velvety, aromatic soup blending sweet peppers, tangy tomatoes, and smoky ancho chiles for a comforting bowl of warmth.
Pepper-and-Tomato Soup recipe image
Pepper-and-Tomato Soup recipe image
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Pepper-And-Tomato Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 384.8

Description

This Pepper-And-Tomato Soup is a celebration of deep, rustic flavors, perfect for cozy evenings or when you need a warm embrace in a bowl. The base of sweet red peppers and very ripe tomatoes creates a naturally sweet and tangy profile, elevated by the subtle smokiness of ancho chiles and the warm spice of cloves and coriander. Savoy cabbage adds a gentle sweetness and texture, while fresh parsley and cilantro bring a bright, herbal finish. Its a vibrant, nutrient-rich dish that feels both simple and sophisticated. Ideal for meal prep, it tastes even better the next day as the flavors meld. Serve with crusty bread for a satisfying, home-style meal that brings comfort to your table.

Ingredients

Directions

  1. Remove stems, seeds, and veins from the ancho chiles if using.
  2. Tear the chile flesh into a few large pieces, cover with 1 cup of water in a small saucepan, and bring to a boil.
  3. Simmer the chiles for 20 minutes, then puree in a blender until smooth.
  4. Heat the oil in a large pan over medium heat and add the onions, bay leaves, cloves, coriander, parsley, and garlic.
  5. Cook for several minutes until the onions have begun to soften.
  6. Add salt, red peppers, and cabbage to the pan.
  7. Stir to combine and coat the vegetables thoroughly with the oil.
  8. Add 1/2 cup of water or stock, cover the pan, and cook over low heat for 10 minutes.
  9. When the vegetables have wilted, stir in the pureed chiles or ground red chile.
  10. Add the tomatoes, their reserved juice, and the remaining water or stock.
  11. Bring the mixture to a boil, then reduce the heat, cover, and simmer very slowly for 30 minutes.
  12. Remove the bay leaves and puree the soup in a blender until completely smooth.
  13. Return the soup to the pan and season with salt if needed.
  14. Add more chile powder if a spicier flavor is desired.
  15. Serve the soup with a swirl of creme fraiche and a sprinkling of chopped cilantro.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 384.8kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 3.5g18%
Cholesterol 52.1mg18%
Sodium 1017.0mg43%
Total Carbohydrate 42.3g15%
Dietary Fiber 14.0g57%
Sugars 2.1g
Protein 19.2g39%

* 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

Ingredient Note: If you do not have fresh ancho chiles, you can substitute with 1 to 2 teaspoons of ground red chile powder.

Vegetable Prep: Ensure red peppers are peeled and coarsely chopped, and tomatoes are peeled, seeded, and chopped with their juice reserved.

Garnish: Fresh cilantro and creme fraiche add a bright, creamy contrast to the smoky soup. For a vegan version, omit the creme fraiche or use a plant-based alternative.

Storage: This soup stores well in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.

Keywords: pepper, tomato, soup, ancho, chile, vegetarian, vegan, comfort food, smoky, blended, cabbage, garlic, onion, herbs, warm, easy, meal prep, dinner, lunch
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