Cream of Peppers and Tomatoes

Bell peppers are technically fruits, not vegetables, as they develop from the ovary of a flower and contain seeds.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Cream of Peppers and Tomatoes

Cooking Method: Blending, Simmering Cuisine: Italian, Mediterranean Courses: Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 200 gram Red Bell Pepper
• 200 gram Yellow Bell Pepper
• 500 gram Tomatoes
• 100 gram Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 2 cup Vegetable Stock
• 1 cup Heavy Cream
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 10 gram Basil Leaves

Instructions

1. Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
2. Add chopped bell peppers and cook for 5 minutes.
3. Add diced tomatoes and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and season with salt and black pepper. Cook for another 5 minutes.
6. Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 15g5%

Sugars 8g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.