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SideChef
Recipes
American
Quick Tomato Soup

13 INGREDIENTS • 7 STEPS • 20MINS

Quick Tomato Soup

Recipe

3.5

2 ratings
Ripe tomatoes, bread, bell pepper, and cream: these are the perfect leftovers that you need to make this quick and easy last-minute tomato soup! This soup is ready in 20 minutes.
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Ripe tomatoes, bread, bell pepper, and cream: these are the perfect leftovers that you need to make this quick and easy last-minute tomato soup! This soup is ready in 20 minutes.
author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/

20MINS

Total Time

$3.29

Cost Per Serving

Ingredients

Servings
2
us / metric
Tomato
2
Medium Tomatoes, ripe
Onion
1
Medium Onion
Garlic
2 cloves
Large Garlic
White Bread
1 slice
White Bread, day old
Red Bell Pepper
1/2
Red Bell Pepper
Vegetable Stock
1 1/2 cups
Vegetable Stock
or Chicken Stock
Cream
1/3 cup
Cream
Fresh Mint
1 handful
Fresh Mint
Tomato Paste
1 Tbsp
Tomato Paste
Bay Leaf
2
Bay Leaves
Olive Oil
3 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
498
Fat
36.6 g
Protein
6.8 g
Carbs
37.9 g
Love This Recipe?
Add to plan
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Quick Tomato Soup
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author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/

Cooking Instructions

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step 1
Peel and chop the Onion (1) and the Garlic (2 cloves). Add them to a large saucepan together with the Bay Leaves (2) and Olive Oil (3 Tbsp).
step 1 Peel and chop the Onion (1) and the Garlic (2 cloves). Add them to a large saucepan together with the Bay Leaves (2) and Olive Oil (3 Tbsp).
step 2
Place the pan over medium-high heat and stir well. Then roughly chop up the Tomatoes (2), Tomato Paste (1 Tbsp), and the Red Bell Pepper (1/2). Add it to the pan.
step 2 Place the pan over medium-high heat and stir well. Then roughly chop up the Tomatoes (2), Tomato Paste (1 Tbsp), and the Red Bell Pepper (1/2). Add it to the pan.
step 3
Stir again. Dice the White Bread (1 slice) up roughly and add it to the pan together with the Vegetable Stock (1 1/2 cups). Season with Ground Black Pepper (to taste).
step 3 Stir again. Dice the White Bread (1 slice) up roughly and add it to the pan together with the Vegetable Stock (1 1/2 cups). Season with Ground Black Pepper (to taste).
step 4
Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a fierce boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.
step 4 Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a fierce boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.
step 5
Stir in the Cream (1/3 cup).
step 5 Stir in the Cream (1/3 cup).
step 6
Also add the Fresh Mint (1 handful) and blend again.
step 6 Also add the Fresh Mint (1 handful) and blend again.
step 7
Check the seasoning and add Salt (to taste) and extra pepper, if necessary. Scoop the hot soup into large bowls and serve piping hot.
step 7 Check the seasoning and add Salt (to taste) and extra pepper, if necessary. Scoop the hot soup into large bowls and serve piping hot.

Tags

American
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Vegetables
Soups & Stews
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