Pepper & Tomato Soup

Pepper & Tomato Soup Recipe

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red chiles
3 Tbsp
olive oil
medium red onions, thinly sliced
bay leaves
5/8 tsp
cloves, ground
1/4 tsp
coriander, ground
parsley sprigs, chopped
garlic cloves, coarsely chopped
salt to taste
1 lb
red peppers or pimientos, thinly sliced
1/2 lb
chopped savoy or smooth-skinned cabbage
6 c
1 lb
very ripe tomatoes, peeled, seeded, chopped, juice reserved
chopped cilantro

How to Make Pepper & Tomato Soup


  • 1Remove stems, seeds and veins from chiles.
  • 2Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil.
  • 3Simmer 20 minutes, then puree in blender.
  • 4Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic.
  • 5Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage.
  • 6Stir to combine and coat vegetables with oil.
  • 7Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes.
  • 8When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder.
  • 9Add tomatoes, their juice and remaining water or stock.
  • 10Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes.
  • 11When finished cooking, remove bay leaves and puree soup until completely blended.
  • 12Return it to pan and season with salt, if needed. Add more chile if desired.
  • 13Serve soup with a sprinkling of chopped cilantro.

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About Pepper & Tomato Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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