Recipe: Tomato Soup With Zucchini And Bell Pepper On RussianFood.com

Tomato soup with zucchini and bell pepper

6 servings 1 hour (your 40 min)

This appetizing light vegetable soup with zucchini, tomatoes and bell peppers is easy and simple to prepare! The soup turns out to be thick, with a pleasant taste!

Food (for 6 servings) Zucchini - 3 pcs. (800 g) Tomatoes - 4 pcs. (530 g) Sweet pepper (green) - 1 pc. (160 g) Green onions - 100 g Bulb onions - 1 pc. (120 g) Tomato paste - 50 g Vegetable oil - 4 tbsp. spoons Garlic - 2 cloves Salt - 3/4 tsp Ground black pepper - on the tip of a knife Sugar - 20 g Water - 400 ml

Step by step photo recipe for tomato soup with zucchini and bell pepper

Prepare the food you need.

Peel the onions and garlic. Cut the onion into small cubes, finely chop the garlic. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil and put onion and garlic.

Fry over medium heat, stirring occasionally, until translucent.

Cut the tomatoes into small cubes and add to the pan.

Peel the bell peppers and cut into medium pieces. Add the chopped peppers to the skillet.

Add tomato paste to the skillet.

Stir, pour in 150 ml of water, bring to a boil, cover and cook for 20 minutes over low heat. Then add sugar.

Put the vegetables from the pan into a convenient bowl and beat with a blender until smooth and smooth.

Cut the zucchini into small cubes (no more than 1x1 cm).

In a saucepan where the soup will be boiled, heat the remaining (2 tablespoons) vegetable oil. Cut the white part of the green onion into small pieces. Place the sliced ​​courgettes and onions in a saucepan and sauté for 2-3 minutes, stirring occasionally.

Add puréed vegetables, pour in 250 ml of water, salt and add black pepper.

Bring the contents of the saucepan to a boil and simmer over low heat for 5-10 minutes.

Serve hot soup immediately after cooking. Finely chop the green onion feathers and sprinkle over each serving as you serve.

Enjoy your meal!