Red Bell Pepper Soup

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Refreshing Red Bell Pepper Soup

  • 4 red bell peppers (diced)
  • 1 small sweet onion (diced)
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh herbs – oregano (basil, thyme, rosemary, or any blend you like)
  • kosher salt and black pepper to taste
  1. In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  2. Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  3. Stir again before serving, taste and adjust seasoning.
Soup
American