SocrabitesSocrabites › The cookbook › Soups & salads
Dinner · Home cooking · Weeknight
Tomato and Grilled Bell Pepper soup
Can be prepared the night before and kept frozen for a week or two.
- 25 min hands-on
- 45 min total
- Serves 12
- about $4–7 a serving
- Vegetarian
- oven
- skillet
- grill
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 12
- 10tomatoes
- 2red bell peppers
- 2onions
- 1 clovegarlic
- 1Lstock or brothcheck the label: may contain gluten, soy
- ¾t Cayenne pepper
- 1t paprika powder
- 3t bruschetta herbs
- 1t oregano
- 1t giner syrup
- 2T olive oil
- 2T heavy cream
Method one step at a time, with timers in the app
- Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.
- Skin and quarter tomatoes.
- Sauté onion and crushed garlic in a large soup pan with olive oil.
- Add broth/stock, tomatoes, bell paper and purée with a stick blender.
- Add spices, syrup and cream.
Allergens, with the fine print read
- ⚠Contains dairy.
- ?Check the label: stock or broth may contain gluten, soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by thijs-wester, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.