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Tomate Soup

Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)

Erica Dinho
5 from 25 votes


  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 garlic cloves
  • 4 cups canned dice tomatoes
  • 1 small roasted pepper diced
  • 4 cups water
  • 1 vegetable bouillon tablet
  • ½ cup chopped basil
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • Pinch ground cumin
  • Salt and pepper
  • 2 tablespoons heavy cream


  • Heat the olive oil in a medium pot over medium heat. Add the onion and cook for about 5 minutes or until translucent. Add the garlic and cook for 2 minutes more.
  • Add the tomatoes and red pepper and cook for 5 minutes. Add the water, vegetable bouillon tablet, basil, oregano, cumin, salt and pepper. Simmer for 25 to 30 minutes over medium-low heat.
  • Transfer the soup to a blender or use an immersion blender and puree until smooth. Transfer the soup back to the pot and bring to a boil. Remove from the stove and add the heavy cream. Season with salt and pepper if necessary and serve hot.
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