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–+ servings

Red Pepper Tomato Soup

The Veggie Wifey
A comforting hearty soup for the soul
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Dinner, Main Course, Soup
Servings 2 people

Equipment

  • 1 non-stick pot
  • 1 Chopping Board
  • 1 Wooden spoon
  • 1 Sharp chefs knife
  • 1 Hand-blender

Ingredients
  

  • 3 tbsps avocado oil
  • 1 tsp garlic minced
  • 1 tbsp ginger minced
  • 1/2 medium white onion chopped
  • 2 medium tomatoes chopped
  • 1/2 cup carrot chopped
  • 1/2 cup celery optional
  • 1/2 red pepper (bell pepper/capsicum)
  • 1/2 cup fresh basil chopped
  • 1 cup parsley chopped
  • 2 cups hot water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp hing (asafetida) optional
  • 1/4 tsp garlic powder

Instructions
 

  • Heat the avocado oil in the pot over medium heat for 30 seconds
  • Add the onions, ginger and garlic. Stir together until the onions turn translucent
  • Add the tomatoes, red pepper, carrot and celery. Stir together until the tomatoes turn liquid, and you're able to mash it with the back of your spatula.
  • Add 2 cups of water, the fresh herbs and spices. Place the lid over the pot and let it simmer for 15 minutes
  • Once the carrots have softened (check if you're able to mash them with the back of your spatula), taste check. You can add more salt here if you like.
  • Using a hand blender (or regular blender) blend the veggies into a soup.
  • Serve hot, with a delicious grilled cheese sandwich.
Keyword Comfort Food, Soup, Tomato
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