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Tomato and Bell Pepper Soup Recipe

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Tomato and Bell Pepper Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Peppers, sweet, red, raw | 2.00 large 2-1/4 per pound, approx 3-3/4" long, 3" dia.
  • Onions raw | 1.00 large
  • Celery, raw | 2.00 strip 4" long
  • Garlic, raw | 1.00 Tbsp
  • Vegetable broth | 2.50 cup
  • Spices, bay leaf | 2.00 whole
  • Tomato paste, canned without salt | 1.50 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Onions raw | 2.00 slice, large 1/4" thick
  • Spring onions | 2.00 medium 4-1/8" long
  • French loaf | 2.00 serving
Nutrition Facts (Per Serving)

Calories per serving: 211.56 mg

Fat per serving: 1.75 g

Saturated fat per serving: 0.46 g

Protein per serving: 8.19 g

Sodium per serving: 892.08 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Trim celery and chop it, chop onion, crush garlic. Shred scallions. Set aside.
  2. Heat up the grill, remove seeds and halved the sweet peppers, Place them on hot grill rack. Let cook turning with intervals; until softened and broiled.
  3. Let cool then cut off the broiled skin. Reserve a little piece to garnish. Grate sweet pepper flesh and add to the saucepan.
  4. Stir in celery, onion, garlic with adding broth and bay leaves. Continue to boil; cover and let simmer for 15 minutes.
  5. When well cooked, stir in tomatoes and shift to blender and work on it for 5-6 seconds or more until smooth. Bring back to the pan.
  6. Season according to taste, cook for 3-4 minutes until red hot. Transfer to bowls, cut reserved peppers and scallions into strips for garnish. Serve at once with crusty french loaf.

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