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  • Ready In:
  • Makes 4 Servings

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.


  • 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)


  1. 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.
  2. Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes.
  3. Purée the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.
  4. Season with salt and pepper to taste, and serve garnished with the basil.

Comments (2)

(4 from 2 votes)
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Belinda9 months ago
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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
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Nice, light soup. I added cumin for some depth of flavor.

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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.

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