Tomato Capsicum Soup
So you had a full day of fun in the summer.Now, you wish for something that is light but taste full. This tomato capsicum soup recipe is the ideal food for the occasion.Its simple to make, extremely light but fulï¬lling and the tangy blast will blow your mind.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- olive oil
- salt
- water
- black pepper
- 1 garlic cloves
- 5 tomatoes
- 1 non stick sauce pan
- 1 1 dried basil
- Carbohydrate 12.61471 g
- Cholesterol 0 mg
- Fat 0.766384999775 g
- Fiber 3.74800014519692 g
- Protein 2.81235 g
- Saturated Fat 0.107832499968932 g
- Serving Size 1 1 Serving (339g)
- Sodium 16.8608124999955 mg
- Sugar 8.86670985480309 g
- Trans Fat 0.184563124993907 g
- Calories 59 calories
•Take a non stick sauce pan and brush olive oil on it. •Add crushed fresh garlic and chopped capsicum and sauté it for about 3-4 minutes. •Add chopped tomatoes and cook for another 3-4 minutes. •Add 1 tablespoon of tomato paste,1 teaspoon of dried basil, salt, black pepper. •Add water to cover all the ingredient and now simmer under low heat for 10-13 minutes with lid on the sauce pan. •Now, in a blender, blend all the ingredients to make a smooth consistency. •Enjoy hot or cold!
