Tomato And Red Pepper Soup | Dinner

This tastes amazing on those cold winter nights.


2 medium yellow onions, peeled and coarsely chopped

2 large red bell peppers, seeded and coarsely chopped

3 large cloves garlic, peeled and minced

1 teaspoon thyme leaves

1 pound fresh tomatoes (about 3 medium), coarsely chopped

Salt and freshly ground

serves 4


Place the onions and red pepper in a large saucepan and sauté over medium heat

for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables

from sticking to the pan. Add the garlic and thyme and cook for another minute,

then add the tomatoes and cook, covered, for 20 minutes. Puree the soup using

an immersion blender or in batches in a blender with a tight-fitting lid, covered

with a towel. Season with salt and pepper and serve garnished with the basil.

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