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Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)

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Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)

Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)

The recipe Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón) could satisfy your South American craving in roughly 45 minutes. Watching your figure? This gluten free, primal, and vegetarian recipe has 86 calories, 1g of protein, and 7g of fat per serving. For 55 cents per serving, you get a soup that serves 6. A mixture of roasted pepper, water, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

1
Heat the olive oil in a medium pot over medium heat.
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Olive OilOlive Oil
Equipment you will use
PotPot
2
Add the onion and cook for about 5 minutes or until translucent.
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OnionOnion
3
Add the garlic and cook for 2 minutes more.
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GarlicGarlic
4
Add the tomatoes and red pepper and cook for 5 minutes.
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Red PepperRed Pepper
TomatoTomato
5
Add the water, vegetable bouillon tablet, basil, oregano, cumin, salt and pepper. Simmer for 25 to 30 minutes over medium-low heat.
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Vegetable BrothVegetable Broth
Salt And PepperSalt And Pepper
OreganoOregano
BasilBasil
CuminCumin
WaterWater
6
Transfer the soup to a blender or use an immersion blender and puree until smooth.
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SoupSoup
Equipment you will use
Immersion BlenderImmersion Blender
BlenderBlender
7
Transfer the soup back to the pot and bring to a boil.
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SoupSoup
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PotPot
8
Remove from the stove and add the heavy cream. Season with salt and pepper if necessary and serve hot.
Ingredients you will need
Salt And PepperSalt And Pepper
Heavy CreamHeavy Cream
Equipment you will use
StoveStove
DifficultyHard
Ready In45 m.
Servings6
Health Score8
Gluten FreeVegetarian
CuisinesSouth AmericanLatin American
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesSide Dish
OccasionsFallWinter
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