Pepper and Tomato Soup

pepper and tomato soup

Pepper and Tomato Soup

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Servings: 4
Calories: 82
Prep Time 20 minutes
Cook Time 40 minutes


  • 2 teaspoons vegetable oil
  • 1 onion finely chopped
  • 2 green peppers seeded and chopped
  • 1 garlic clove crushed
  • 1 lb tomatoes peeled and chopped
  • 1 tablespoon tomato puree
  • 1 1/2 pints vegetable stock
  • 1 teaspoon dried basil
  • salt and pepper

for the garnish

  • 2 tablespoons natural low-fat yogurt
  • fresh basil leaves


  • Heat the oil in a pan and fry the onion until soft. Add the green pepper and cook for 2 minutes. Stir in the garlic, tomatoes, tomato puree, stock, basil, salt and pepper.
  • Bring to the boil, cover and simmer for 30 minutes. Allow to cool slightly. Put in a liquidizer or food processor and work to a puree.
  • Before serving, reheat and check the seasoning. Pour into warmed bowls and garnish with the yogurt and basil.
Calories: 82 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 727 mg
Potassium: 464 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 1571 IU
Vitamin C: 66 mg
Calcium: 50 mg
Iron: 1 mg
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