Green Pepper-And-Tomato Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 318.6

Dietary: Vegan

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

1
Pound the garlic cloves in a mortar with 1 teaspoon of salt until broken down into a smooth paste.
2
Gradually work the chopped basil, parsley, thyme, paprika, and tomato paste into the garlic paste, mixing well to form a unified herb paste.
3
Warm the olive oil in a large soup pot over medium heat.
4
Add the garlic-herb paste to the hot oil and stir to combine, cooking briefly to release aromas.
5
Add the bay leaves and the chopped onion to the pot.
6
Sprinkle the saffron threads directly over the onion and stir everything together.
7
Cook the onion mixture for about 10 minutes, stirring occasionally, until the onion has softened and become translucent.
8
Add the chopped green peppers, tomatoes, reserved tomato juice, and water to the pot.
9
Bring the soup to a boil, then immediately lower the heat to maintain a gentle simmer.
10
Cover and simmer for 25 minutes, allowing the flavors to meld.
11
While the soup simmers, bring 1 1/2 cups of water to a boil in a separate small saucepan.
12
Add a dash of salt and the white rice to the boiling water.
13
Boil the rice until tender, about 12 to 15 minutes, then drain well.
14
Stir the cooked rice into the finished soup.
15
Season the soup with freshly ground pepper to taste.
16
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.

Keywords: green pepper, tomato soup, italian soup, vegan, saffron, garlic paste, basil, parsley, thyme, paprika, olive oil, rice, vegetable soup, comfort food, rustic, herb soup, simple dinner, meal prep, vegetarian, homemade

Read it online: https://www.chefs-mate.com/recipe/green-pepper-and-tomato-soup-2/