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Tomato and Sweet Pepper Soup

Photo Credit
vanillaechoes/www.shutterstock.com
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 10-12
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Saute
Sources
Soups, Chowders, and Stews

Flavors meld as this soup sits, and it tastes even better the second day.

Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

Ingredients
3 tablespoons oil
3 onions, peeled and sliced
3 to 4 green or red bell peppers, cored and chopped
2 stalks celery, diced
1-1/2 pounds tomatoes, peeled and chopped, or 3 cups (28-ounce can), drained
Salt and pepper, to taste
7 cups boiling water
zest and juice of 1 lemon
Yogurt

Instructions

In a soup pot over medium heat, warm oil. Add onions and cook until soft. Add green peppers, celery, tomatoes, and salt and pepper. Reduce heat to medium-low and cook for 30 minutes. Add boiling water and increase heat. Cook for 5 minutes. Add lemon zest and juice. Remove pot from heat and cool slightly. Press through a food mill and serve individual portions topped with yogurt.

Soup can be served warm or cold.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Maryann</span> Sun, 07/01/2018 - 17:05
I used vegetable stock instead of the water and roasted red peppers in lieu of green peppers. Soup was delicious!
<span>Joy Cranfield</span> Sat, 09/03/2016 - 17:32
Yummy