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5
from 1 vote
Piquillo Peppers Tomato Soup Recipe
Flavorful, healthy, hearty, and easy to make soup with piquillo peppers and tomatoes. Freezes well, too!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
easy tomato soup, homemade tomato soup, vegan tomato soup
Servings:
4
servings
Author:
Katerina | Diethood
Ingredients
3
tablespoons
STAR Original Olive Oil
1
yellow onion
, diced
4
celery stalks
, sliced
3
large carrots
, sliced in rounds
3
garlic cloves
, minced
1
pound
tomatoes
(about 5 to 6 tomatoes), diced
1
jar
(14.75-ounces) Cara Mia Piquillo Peppers, drained
4
cups
low sodium organic vegetable broth OR chicken broth
salt and pepper
, to taste
chopped basil
, for garnish
Instructions
Heat olive oil over medium heat in a heavy-bottomed soup-pot or saucepan.
Add onions, celery, and carrots; saute for 10 minutes, or until soft.
Add garlic and continue to cook for about 1 minute.
Stir in tomatoes, peppers and chicken broth; bring to a boil.
Turn down to a simmer and continue to cook for 30 minutes.
Remove from heat and transfer to a blender.
Puree soup in a blender until smooth. Depending on the size of your blender, you might have to do this part in batches.
Season with salt and pepper. Taste for seasonings and adjust accordingly.
Ladle into bowls.
Garnish with chopped basil and serve.
Notes
Serves 4 as a main course
Serves 6 as a starter
Nutrition
Serving:
1
g
|
Calories:
210
kcal
|
Carbohydrates:
28.3
g
|
Protein:
7
g
|
Fat:
10.9
g
|
Saturated Fat:
1.5
g
|
Cholesterol:
0
mg
|
Sodium:
498.2
mg
|
Fiber:
7.1
g
|
Sugar:
7.8
g