Home > Recipes from Marti's Kitchen > Bell Pepper and Tomato Soup with Pistou

Bell Pepper and Tomato Soup with Pistou

INGREDIENTS:

  • 3 yellow or red bell peppers, chopped

  • 6 large ripe tomatoes

  • 1 medium onion, chopped

  • 1/4 cup Mission Blend Extra Virgin Olive Oil

  • 6 cloves garlic, chopped

  • 1 large potato, diced

  • 1 quart vegetable broth

  • 1/2 tsp Italian seasoning

  • Salt and pepper to taste

  • Basil Olive Oil to drizzle



    • STEPS:

    Lightly sauté the peppers with the onions in about 2 tablespoons of the olive oil until the peppers are soft. Reserve 3 tablespoons of the peppers from the saucepan to make the pistou.

    Add the tomatoes (reserving 3 tablespoons to make the pistou), about half the garlic, the potato, vegetable broth, Italian seasoning, salt and pepper to the peppers and onion in the pot.

    Bring to a boil, reduce the heat, cover and simmer until the potato is soft.

    Meanwhile, make the pistou: combine the reserved pepper with the reserved tomatoes, the reserved garlic, and the reserved olive oil. Mix well and set aside.

    When the potato is soft, puree the soup in the blender.

    Serve the soup hot and top each portion with a spoonful of the pistou mixture and a drizzle of basil olive oil.

     

    NOTES:

    Sometimes, we also make homemade croutons and put them at the bottom of the bowl before pouring the soup on top.

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