Red Pepper-Plum Tomato Soup With Dill Recipe
Have you not tried my Red Pepper-plum Tomato Soup With Dill recipe yet? How is that possible? The marriage of the irresistible flavors of Vegetable with other ingredients is the secret to this Red Pepper-plum Tomato Soup With Dill. This Red Pepper-plum Tomato Soup With Dill is a Low Fat recipe. This compelling Red Pepper-plum Tomato Soup With Dill is the Appetizer of choice for a winning meal. If you love this Red Pepper-plum Tomato Soup With Dill recipe, do share it with your friends.
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.
