Tomato and Red Pepper Soup

Tomato and Red Pepper Soup (Vegan Recipe Analysis)

This tomato and red pepper soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade.

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Vegan way of eating preset. View more Vegan recipes.

1024g

Ingredients

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2 medium yellow onions, peeled and coarsely chopped

2 medium (2-1/2" dia) (220g) Onions, Raw

220g
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3 large cloves garlic, peeled and minced

3 clove (9g) Garlic, Raw

9g
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1 tsp fresh thyme leaves, or ⅓ teaspoon dried thyme

1 tsp (1g) Spices, Thyme, Dried

1g
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2 large red bell peppers, seeded and coarsely chopped

2 large (2-1/4 per pound, approx 3-3/4" long, 3" dia.) (328g) Peppers, Sweet, Red, Raw

328g
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1⁄4 cup fresh basil leaves, cut into thin ribbons (chiffonade)

0.25 cup (11g) Basil, Fresh

11g
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1/4 tsp Freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1 pound fresh tomatoes (about 3 medium), coarsely chopped

1 pound (454g) Tomatoes, Red, Ripe, Raw, Year Round Average

454g