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Tomato Soup with Bell Pepper and Corn
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Source: https://recipheon.com/en/recipes/soups/tomato-soup-with-bell-pepper-and-corn
About this recipe
Tomato soup with bell pepper and corn is a colorful blend of vegetable broth and tomato passata with gently sweet vegetables. Bell pepper adds a fresh vegetable flavor, while corn contributes sweetness and a pleasant texture. Olive oil rounds out the tomato base and brings the flavors together. This simple dairy-free variation is a good choice if you like a more vegetable-forward soup that departs from the classic version.
Ingredients
900 ml vegetable broth
500 ml tomato passata
1/2 bell pepper
80 g canned corn, weighed after draining
1 tablespoon olive oil
Steps
Wash the bell pepper, remove the seeds and white membranes, and finely dice the flesh. Drain the canned corn and weigh out 80 g. Have the broth, passata and olive oil ready.
Heat the olive oil in a pot and cook the bell pepper for 4–5 minutes. Pour in the broth and tomato passata, then simmer over low heat for 10 minutes.
Add the corn near the end of cooking and heat for 2–3 minutes, until hot but still slightly crisp.
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