Sopa De Pimientos Asados Y Tomate (roasted Red Pepper And Tomato Soup)

Sopa de Pimientos Asados y Tomate, or Roasted Red Pepper and Tomato Soup, is a classic Andalusian dish that is both comforting and flavorful. This vibrant soup is perfect for a cozy night in or as a starter for a special meal.

Sopa De Pimientos Asados Y Tomate (roasted Red Pepper And Tomato Soup)

Ingredients

  • 4 red bell peppers, roasted, peeled, and chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the roasted red peppers, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 20 minutes.
  3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
  4. Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil and a sprinkle of chopped fresh herbs if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
5g
Fat
7g
Fiber
6g

Supplies

Large pot Immersion blender or regular blender

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the soup with crusty bread or a side salad for a complete meal.

Tips & tricks

For an extra smoky flavor, you can roast the red peppers over an open flame or on a grill before peeling and chopping them for the soup.

Cost

$10