Sweet pepper soup

The recipe for a tomato soup with sweet Bulgarian peppers. Share with friends: Time: – Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 large red peppers
• 1 tbsp. l olive oil
• 1 chopped large onion
• 450 g coarsely chopped tomatoes
• 2 tbsp. l tomato paste
• 600 ml vegetable stock
• 1/2 tsp dry oregano
• Serving pesto sauce (optional)

Recipes with similar ingredients: sweet pepper, onion, tomatoes, tomato paste, oregano, pesto sauce

Recipe preparation:

1. Preheat the oven to 230 C. Put the peppers on the wire rack and cook by turning until the skin is wrinkled. Shift to bowl, tighten with cling film and cool.
2. Put the strainer on a bowl and peel the peppers over it. Remove the seeds. Coarsely chop. Heat oil in a large saucepan, add onion and cook until it begins to soften. Add peppers, tomatoes, tomato paste, broth and oregano.
3. Bring the soup to a boil, reduce heat, cover and cook for 40-45 minutes until the tomatoes and peppers are soft. Cool slightly.