Originally, this soup was intended to be a roasted red pepper and orange tomato, but thanks to issues with my oven the soup was boiled and blended — classic soupy style. No worries, though, the combination of red and yellow peppers and orange tomatoes created quiet the flavorful soup that also included garlic, basil, lemon thyme, cinnamon and yogurt. Very easy to prepare, this soup smelled really good during the quick cooking process (less than an hour) that was equally amazing to eat: smooth, creamy and slightly sweet. A perfect summer soup that can be savored roasted or not.
|Veggies from the soup stock|
|Straining the veggies|
4 cups of vegetable broth, approx.
2 red bell peppers
1 yellow pepper
3 orange tomatoes
1 clove of garlic, chopped up
1/2 red onion, chopped up
1/2 cup of Greek yogurt such as FAGE
pinch of cinnamon
bunch of fresh basil
bunch of fresh lemon thyme
pinch of salt and pepper
|Red onion for creamy bell pepper and orange tomato soup|
|Collection of peppers and tomatoes for soup|
|Yellow pepper, red pepper and orange tomatoes cut up for soup.|
Add the vegetable broth to a medium-sized pot and turn on a low flame. Chop up the onions and garlic and add them to the pot. Chop up and add the tomatoes and peppers, along with the fresh basil, lemon thyme, cinnamon, salt and pepper. Let the soup cook on a low flame, checking on it periodically. After 30 minutes (or until ingredients soften) taste the soup — you may need more cinnamon or salt. Turn off the flame, let cook and the soup contents to a blender. Scoop out a 1/2 cup of yogurt (approx) and add it to the blender, liquefy and pour into a bowl. Enjoy!
Seriously Soupy Serena
Posted: Wednesday, September 1st, 2010 @ 11:15 am
Categories: Bell Pepper and Orange Tomato Soup, recipes, soup, soup recipe, soup recipes, soups, Vegetable Soup, vegetable stock, vegetarian and vegan soups.
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