Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 165kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 715mgPotassium: 81mgFiber: 3gSugar: 7gVitamin A: 1371IUVitamin C: 12mgCalcium: 116mgIron: 2mg
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