Bell Pepper And Tomato Soup
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
61
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Red Onion (chopped)1 pinch
Cayenne Pepper1 medium
Garlic (clove, minced)1
Bay Leaf3.5 cups
Vegetable Broth (low-sodium)2 cups
Red Bell Pepper (chopped)Directions:
1
Heat the oil in a medium saucepan over medium heat
2
Add the red onion and cook, stirring, until soft, 3 to 5 minutes
3
Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes
4
Pour in the broth and bring to a simmer
5
Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes
6
Remove from the heat, discard the bay leaf and let cool at least 5 minutes
7
Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full)
8
Reheat the soup and adjust the consistency with water if needed
9
Season with salt and pepper
10
Serve hot with a sprinkle of parsley and almonds and a drizzle of oil