Sweet pepper soup

Votes: 1

Time: --
Complexity: easily

Recipe for tomato soup with sweet bell peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large red peppers
1 tbsp. l. olive oil
1 large onion, chopped
450 g coarsely chopped tomatoes
2 tbsp tomato paste
600 ml vegetable broth
1/2 tsp dried oregano
Pesto sauce for serving (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 230°C (430°F). Place the peppers on a wire rack and cook, turning, until the skins are crisp. Transfer to a bowl, cover with plastic wrap, and let cool.
Place a sieve over a bowl and peel the peppers. Remove the seeds. Chop coarsely.
Heat the oil in a large saucepan, add the onion, and cook until softened. Add the peppers, tomatoes, tomato paste, broth, and oregano.