Bell Pepper and Tomato Soup

Total Time:
1 hr
30 min
30 min

4 to 6 servings

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 cup chopped red onion
  • 1 cup chopped and peeled potato
  • Pinch cayenne pepper
  • 1 medium clove garlic, minced
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 3 1/2 cups low-sodium vegetable broth
  • 2 cups chopped red bell pepper
  • 1 cup canned whole peeled plum tomatoes, crushed by hand
  • Chopped parsley and chopped and toasted almonds, for garnish
  • Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.

  • Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).

  • Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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