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.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the roasted red peppers, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
- 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