Pepper-And-Tomato Soup

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A velvety, deeply flavorful soup blending roasted red peppers, savory cabbage, and smoky ancho chiles.
Pepper-and-Tomato Soup recipe image
Pepper-and-Tomato Soup recipe image
Print Recipe

Pepper-And-Tomato Soup

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

Description

This comforting Pepper-And-Tomato Soup offers a rich, smoky depth derived from rehydrated ancho chiles, balanced by the sweetness of red peppers and the earthiness of Savoy cabbage. The base of sautéed red onions, garlic, and aromatic spices like coriander and cloves creates a robust flavor profile that warms the soul. Smooth and creamy when blended, it serves as an excellent light meal or hearty starter. While traditionally topped with crème fraîche, it adapts easily to dietary preferences. Perfect for chilly evenings or as a make-ahead dish that improves in flavor overnight, this soup brings international warmth to your table with simple, accessible ingredients.

Ingredients

Directions

  1. Remove stems, seeds, and veins from the ancho chiles if using them.
  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 them in a blender until smooth.
  4. Heat oil in a large pan over medium heat and add the sliced red onions, bay leaves, ground cloves, ground coriander, chopped parsley, and garlic.
  5. Cook for several minutes until the onions have begun to soften.
  6. Add salt, red peppers (or pimientos), and chopped cabbage to the pan.
  7. Stir to combine and coat the vegetables evenly with the oil.
  8. Add 1/2 cup of water or stock, cover the pan, and cook over low heat for 10 minutes until vegetables wilt.
  9. Stir in the pureed chiles (or 1 to 2 teaspoons of chile powder if not using whole chiles).
  10. Add the peeled, seeded, and chopped tomatoes along with their reserved juice and the remaining water or stock.
  11. Bring the mixture to a boil, then reduce 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 additional salt if needed.
  14. Add more chile powder if a spicier flavor is desired.
  15. Serve the soup hot, topped with a swirl of crème fraîche 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions: For a fully vegan version, omit the crème fraîche or substitute with a dollop of coconut cream or vegan sour cream. If you cannot find Savoy cabbage, green cabbage works as a suitable alternative.

Preparation Tip: If using dried ancho chiles, ensure they are fully rehydrated and soft before blending to avoid a gritty texture. Wearing gloves when handling chiles can prevent skin irritation.

Variation: For extra protein, add cooked white beans or lentils during the simmering stage. You can also roast the red peppers before adding them for a deeper, smokier flavor.

Keywords: ancho, chile, cabbage, tomato, pepper, soup, vegan, vegetarian, comfort food, blended, savory, warming, international, easy, meal prep, onion, garlic, coriander, cloves, parsley
Recipe Card powered by WP Delicious