Ingredients and Weight:
- Vine-ripened tomatoes (6 pounds)
- Extra virgin olive oil (1/2 cup)
- Garlic (6 cloves, minced)
- Dried oregano (1 tablespoon)
- Dried basil (1 tablespoon)
- Red bell pepper (1, diced)
- Yellow bell pepper (1, diced)
- Onion (1, chopped)
- Vegetable broth (4 cups)
- Salt and freshly ground black pepper to taste
Preparation Time:
40 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large stockpot over medium heat, heat the olive oil.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the oregano and basil and cook for 30 seconds, or until aromatic.
- Add the tomatoes, bell peppers, and onion and cook for 15 minutes, stirring occasionally.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, or until the tomatoes are tender and the liquid has thickened.
- Remove from heat and let cool slightly before blending until smooth.
- Taste and adjust seasonings as needed.
Nutritional Information:
(Per serving, based on 8 servings)
- Calories: 200
- Protein: 10g
- Carbohydrates: 25g
- Fat: 10g
- Fiber: 5g
- Vitamin C: 100% DV
Dish Characteristics:
- Rich, flavorful tomato flavor
- Vibrant red color
- Smooth, velvety texture
- Can be served hot or cold
User Comments:
- "This is the best tomato soup I've ever had!"
- "I love the fresh, summery flavor."
- "It's the perfect comfort food for a cold day."
- "I can't believe how easy it was to make."
- "I'm definitely going to make this again soon."
Special Precautions and Tips:
- For a sweeter soup, use sweeter varieties of tomatoes, such as Roma or San Marzano.
- If you don't have vegetable broth, you can use water instead.
- To store, let the soup cool completely and then refrigerate for up to 3 days.
