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Tomato & Red Sweet Pepper Soup

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Tomato & Red Sweet Pepper Soup

Prep Time: Cook Time:


  • Spring onions | 1.00 cup, chopped
  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Canned tomatoes, packed in tomato juice | 0.75 cup
  • Reduced sodium vegetable soup | 2.00 can (10.75 oz)
  • Garlic, raw | 1.00 Tbsp
  • Celery, raw | 2.00 strip 4" long
  • Onions raw | 1.00 large
  • Peppers, sweet, red, raw | 2.00 large 2-1/4 per pound, approx 3-3/4" long, 3" dia.
  • Spices, bay leaf | 2.00 whole
Nutrition Facts (Per Serving)

Calories per serving: 154.38 mg

Fat per serving: 1.76 g

Saturated fat per serving: 0.29 g

Protein per serving: 5.35 g

Sodium per serving: 658.85 mg

Cholesterol per serving: 0.00 g


  1. Preheat the grill to hot. Halve then de-seed the sweet pepper, Chop onion, celery and garlic.
  2. Arrange halved sweet pepper on the grill rack then cook while turning occasionally, for 8-10 minutes until softened and charred.
  3. Leave to cool slightly, then carefully peel off the charred skin. Reserving a small piece for garnish, chop the sweet pepper flesh and place in a large saucepan.
  4. Mix in onion, celery and garlic. Add vegetable soup and bay leaf. Bring to boil, cover and let simmer for 15 minutes. Then remove from heat.
  5. Stir in tomatoes and transfer the mixture into a blender. Process for a few seconds until smooth. Return to the saucepan. Season to taste and heat for 3-4 minutes until piping hot.
  6. Ladle into warm bowls, garnish with reserved sweet pepper cut into strips and spring onions floating on top.

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