Red Pepper-Tomato Soup
Red Pepper-Tomato Soup might be just the soup you are searching for. This vegan recipe serves 3. One serving contains 164 calories, 3g of protein, and 5g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up salt and pepper, roasted peppers, bread, and a few other things to make it today. Autumn will be even more special with this recipe.
Instructions
With a heart-shaped cookie cutter or a knife, cut heart shapes (3 inches wide or smaller) out of bread.
Lay cutouts on a baking sheet and brush tops with about 2 teaspoons oil.
Sprinkle evenly with 1/4 teaspoon basil.
Bake in a 350 oven until golden and crisp, about 15 minutes for a 3-inch-wide heart.
Meanwhile, in a 2- to 3-quart pan, cook shallots, stirring often, in remaining 1 teaspoon oil over medium-high heat until shallots are translucent, about 3 minutes.
Add broth, red peppers, tomatoes and their juice, and remaining 1/2 teaspoon basil. Bring to a boil over high heat; cover and simmer over low heat 5 to 10 minutes.
With a slotted spoon, ladle peppers, tomatoes, and shallots into a blender or food processor; whirl until smooth. Return pure to pan; stir into liquid.
Add salt, pepper, and sugar to taste. Ladle soup into bowls. Spoon dollops of sour cream decoratively over soup; swirl the tip of a knife through sour cream. Immediately before serving, set heart-shaped croutons on top.