Red Pepper-Plum Tomato Soup With Dill
|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|
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.