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Bell Pepper And Tomato Soup |  Vegetable/Fruit Day

Juicy tomatoes and sweet red bell peppers are roasted and then combined with fresh dill and orange to make a fantastic soup!

  • 2 lb. plum tomatoes, halved
  • 2 large red bell peppers, deseeded and halved
  • 1 onion, quartered
  • 3 fresh dill sprigs, tied together, plus extra to garnish
  • 1 thin piece of orange rind
  • juice of 1 orange
  • 2 1/2 cups vegetable stock
  • 1 tbsp. lemon juice
  • salt and pepper
  • place the tomatoes and bell peppers on a cookie sheet, cut sides up to catch the juices
  • add the onion quarters
  • place in a preheated oven, 450F, roast for 25 minutes until the vegetables just start to blacken and char on the edges
  • as the vegetables become charred, transfer them to a large stockpot
  • add the dill, orange rind , orange juice, stock, and salt and pepper to taste
  • bring to a boil
  • lower the heat, partially cover, and simmer for 25 minutes
  • remove the bundle of dill and transfer the rest of the ingredients to a food mill and puree
  • alternatively, process in a food processor and press through a fine strainer. The solids left in the mill or strainer can be discarded to leave a smooth soup (we stirred them back in for a heartier texture)
  • return the soup to the rinsed stockpot and reheat
  • stir in the lemon juice and adjust the seasoning with salt and pepper (if necessary)
  • ladle into warmed bowls and garnish with dill sprigs

Fun to make and delicious to eat. Enjoy!

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