Spanish Tomato & Red Pepper Soup

Chat.n.Dish's picture

Apr. 30, 2014

This video is about Spanish Tomato Red Pepper Soup.


Chicken stock/Vegetable stock 4 Cup (64 tbs)
Pasta 8 Ounce , broken (7
Olive oil/Vegetable oil 2 Tablespoon
Garlic cloves 2
Jalapeno pepper 1 , deseeded, sliced (Optional)
Red pepper 1 , cored, seeded, quartered
Tomatoes 2 , halved
Sweet onion 1 , quartered
Sea salt 1 Tablespoon
For topping
Chopped red onion 2 Teaspoon (as needed)
Mozarella cheese 20 Gram (as needed)
Croutons 3 Tablespoon (as needed)



1. In a stock pot, heat oil over medium high flame and then add pasta. Stir and cook for about 2-3 minutes. Remove pasta from pot and set aside in a bowl.

2. In food processor, add sweet onion, red pepper, tomato, jalapeno (if using) and garlic. Blend until smooth.

3. Into the pot, strain and add the pureed vegetable and discard the solids. Turn the flame to medium high and bring the soup to a simmer. Cook for 10 minutes or until the liquid is reduced by 1/3rd.

4. Add pasta and chicken stock. Cook until pasta becomes al dente. Season with salt and stir well.


5. Serve topped with red onion, fresh mozzarella and croutons.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 7

Nutrition Facts

Serving size

Calories 261Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 921 mg38.38%

Total Carbohydrates 37 g12.3%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet