Name: Tomato and Red Pepper Soup
Total time: 45 min
Ingredients: 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 tsp fresh thyme leaves, or ⅓ teaspoon dried thyme; 1 pound fresh tomatoes (about 3 medium), coarsely chopped; Sea salt; Freshly ground black pepper; 1⁄4 cup fresh basil leaves, cut into thin ribbons (chiffonade)

Ready In: 45 minutes
Makes 4 Servings
print/save recipe

Please enter your email to continue.

Email

Cancel

This soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade.

From Forks Over Knives – The Cookbook

This Tomato and Red Pepper Soup recipe is also available in our convenient iPhone app and newly released Android app.

By Del Sroufe, Jun 7, 2015

Ingredients

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 tsp fresh thyme leaves, or ⅓ teaspoon dried thyme
1 pound fresh tomatoes (about 3 medium), coarsely chopped
Sea salt
Freshly ground black pepper
1⁄4 cup fresh basil leaves, cut into thin ribbons (chiffonade)

Instructions

Place the onions and bell peppers 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.
Purée 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 to taste, and serve garnished with the basil.

(2)

2 Comments

Comments (2)

(4 from 2 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Belinda9 months ago

This was a delicious way to use some of the tomatoes, and peppers from our garden. I will definitely be making this again.

Connie Mojallal1 year ago

Nice, light soup. I added cumin for some depth of flavor.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author