Red Pepper-Plum Tomato Soup With Dill Recipe
Ingredients
1/2 cup water, nonfat chicken broth, vegetable broth, or wine
1 large onion, finely chopped
1 cup diced red bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
4 cups chopped low-sodium canned plum tomatoes
2 tablespoons low-sodium tomato puree or tomato paste
1/2 cup chopped mushrooms
3 cups vegetable broth
1/2 teaspoon dried dill leaves
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
