This hearty, light, and delicious Sweet Pepper Tomato Soup would be a great recipe for the late winter and early spring.
Hello everyone! Let me, first of, congratulate ladies on belated International Women’s Day which was celebrated on March 8 (I know not many people in America know it exists.)
Anyway, it’s now March 9, and were quickly approaching to spring! Last weekend we had the daylight saving time change, and it’s so bright almost till 7 pm now (On the other hand, it’s so dark at 7 am now, but there’s no the perfect balance in this practice.) Besides, we have just two weeks till the official spring. Yachoo!
And while we’re starting to eat lighter meals with coming spring, tomato soup is still a very appropriate recipe. It’s relatively light, healthy, and filling. Besides, March is a tricky month, and some nasty weather situations might be happening. So, I encourage you to make this Sweet Pepper Tomato Soup. The addition of sweet papers adds even more pleasant sweet notes. I didn’t roast peppers, but you can do that for even more pronounced flavour. As I said, that’s a simple and not heavy recipe. Of course, I don’t count the grilled cheese part. You can easily skip it. But you won’t do that, will you? Personally, I cannot imagine tomato soup without some grilled cheese or at least toasted bread. And even though I am not sharing a recipe for the grilled cheese (I would love to, but I didn’t pay attention when I was making it, so I don’t remember how did I make it haha), there’s a hint: I used smoked cheddar to make it. Trust me that was a sensationally delicious grilled cheese, perfect to serve with this Sweet Pepper Tomato Soup.
I hope you give this soup a try soon.
Cheers for now!
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 red or white onions, chopped
- 3-5 garlic cloves, roughly minced
- A good pinch of salt
- A pinch of chilly flakes
- 1/2 tsp. smoked paprika
- 3 large sweet peppers (red, orange or yellow), seeded, cored, and roughly sliced
- 2 cans x 800 gr tomato (whole or crushed, plain or with herbs)
- 1 cup fresh basil + more to garnish
- In a large pan melt the butter with olive oil, over medium heat. Cook the onions, garlic with a pinch of salt, and chilly flakes, about 10 minutes.
- Reduce heat. Add the peppers and smoked paprika and cook for about 5 minutes, until fragrant.
- Add the tomatoes (with all the juices), basil and about 1 cup of water. Simmer for about 15 minutes. Off heat and let it cook a little until easy to handle.
- Using a regular or immersion blender, pure. The soup won’t be too thick, but you still might want to add some water.
- Serve with toasted bread or grilled cheese.