Piquillo Peppers Tomato Soup Recipe
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WW Freestyle: 5
Flavorful, healthy, hearty, and easy to make soup with piquillo peppers and tomatoes. Freezes well, too!
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
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 10.9g17%
Saturated Fat 1.5g8%
Cholesterol 0mg0%
Sodium 498.2mg21%
Carbohydrates 28.3g9%
Fiber 7.1g28%
Sugar 7.8g9%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: easy tomato soup, homemade tomato soup, vegan tomato soup