Pepper and Sun-Blushed Tomato Soup

A quick and vibrant vegetarian soup made by sautéing peppers and tomatoes, then simmering them in a flavorful stock.

Vegetarian Healthy Soup Quick Lunch

Estimated Nutrition

Calories

315.5

kcal / serving

315.5 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

24.8g

per serving

24.8 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

284

Chicken Stock

Can be substituted with vegetable stock

NutsSeeds

handful

Basil

Fresh leaves

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

For sautéing

tsp

Olive Oil

For drizzling

Vegetables

0.5

piece

Red Pepper

Sliced

Sun-Blushed Tomato

Method

Heat the oil in a medium saucepan and sauté the peppers for 4 minutes until softened.

Stir in the tomatoes and heat for a few minutes.

Add 284ml of chicken stock and bring the mixture to a boil.

Reduce the heat and simmer gently for 10 minutes.

Stir in the basil and season with salt and pepper.

Transfer to a bowl and serve with a drizzle of olive oil.