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Red Bell Pepper Soup Recipe

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Red Bell Pepper Soup Recipe

Prep Time: Cook Time:


  • Onions raw | 1.00 large
  • Garlic, raw | 2.00 cup
  • Hot green chilli peppers, raw | 1.00 pepper
  • Vegetable broth | 2.50 cup
  • Fresh basil | 2.00 tbsp, chopped
  • Fresh basil | 3.00 leaves
  • Tomato sauce | 1.50 cup
  • Peppers, sweet, red, raw | 1.00 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 161.85 mg

Fat per serving: 0.69 g

Saturated fat per serving: 0.11 g

Protein per serving: 6.58 g

Sodium per serving: 1,066.82 mg

Cholesterol per serving: 0.00 g


  1. Slice or chop an onion and green chili, crush garlic. Set ingredients aside.
  2. Add red pepper, onion, garlic and chili in a large saucepan. Add tomato sauce together with vegetable broth and maintain to boil on medium heat; stirring.
  3. Simmer on reduced heat and cook for 20 minutes until peppers become softened. Drain well, reserve liquid and vegetables in a separate bowls.
  4. With the back of spoon, strain the vegetables through a fine sieve or blend until smooth in a processor.
  5. Now return puree in a pan together with reserved liquid, add chopped basil and cook it until hot.
  6. Scatter with basil sprigs over. Serve immediately.

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