Chile and Bell Pepper Soup Recipe

How to Make Chile and Bell Pepper Soup?


Serve: 6


2 chopped green chiles

2 sliced onion
3 crushed garlic cloves

12 oz seeded and sliced red bell peppers
2 cups strained tomatoes
3 cups vegetable stock
3 tablespoons chopped basil
shredded basil, to garnish


  • In a large pan, put together the chiles, onion, garlic and red bell peppers.

  • Add in the strained tomatoes and vegetable stock and bring to a boil.

  • Stir well. Reduce the heat to a simmer. Cook the vegetables for 25 minutes.

  • Drain and separate the liquid and vegetables.

  • Put the vegetables in the food processor and process until smooth.

  • Transfer the vegetable puree to a clean pan.

  • Pour in the vegetable liquid reserved earlier.

  • Add in the basil and heat over the low heat until hot.

  • Garnish the soup with basil.

  • Ready to serve.

Chile and Bell Pepper Soup

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