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Tomato and Sweet Pepper Soup

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vanillaechoes/www.shutterstock.com
The Editors
Yield
Serves 10-12
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Saute
Sources
Soups, Chowders, and Stews
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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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

MARYANN (not verified)

6 years 8 months ago

I used vegetable stock instead of the water and roasted red peppers in lieu of green peppers. Soup was delicious!

Joy Cranfield (not verified)

8 years 6 months ago

Yummy