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Piquillo Peppers Tomato Soup Recipe
7
7
7
WW Freestyle:
5
Prep Time
10
mins
Cook Time
40
mins
Total Time
50
mins
Flavorful, healthy, hearty, and easy to make soup with piquillo peppers and tomatoes. Freezes well, too!
Course:
Soup
Cuisine:
American
Servings:
4
servings
Calories:
210
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 Facts
Piquillo Peppers Tomato Soup Recipe
Amount Per Serving (1 g)
Calories
210
Calories from Fat 98
% Daily Value*
Fat
10.9g
17%
Saturated Fat 1.5g
8%
Cholesterol
0mg
0%
Sodium
498.2mg
21%
Carbohydrates
28.3g
9%
Fiber 7.1g
28%
Sugar 7.8g
9%
Protein
7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords:
easy tomato soup, homemade tomato soup, vegan tomato soup