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Red Pepper-Plum Tomato Soup With Dill

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth/vegetable broth/wine 1⁄2 Cup (8 tbs)
  Onion 1 Large, finely chopped
  Red bell pepper 1 Cup (16 tbs), diced
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned low sodium plum tomatoes 4 Cup (64 tbs), chopped
  Low sodium tomato paste/Tomato puree 2 Tablespoon
  Chopped mushrooms 1⁄2 Cup (8 tbs), chopped
  Vegetable broth 3 Cup (48 tbs)
  Dried dill leaves 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
Directions

Heat water, broth, or wine in a large, heavy soup pot over medium heat.
Add onion, red pepper, and celery.
Cook and stir for 3 minutes.
Stir in garlic.
Cook for 2 more minutes.
Add more liquid during this process if necessary.
Add tomatoes, tomato puree, mushrooms, and vegetable broth.
Cover pan and bring to a boil.
Lower heat and simmer for 25 minutes.
Puree soup in a food processor or blender.
Add dill, white pepper, and cumin.
Reheat or cool as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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