Sweet Pepper - Tomato Soup Recipe Created by Ruth Paget

Sweet Pepper – Tomato Soup Recipe Created by Ruth Paget

This recipe makes use of canned tomatoes that city dwellers in cold climates often make use of in winter months like I did as a teen in Detroit, Michigan.  I use sweet peppers that are sold in convenient three-packs in California to make this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-3 stemmed and seeded sweet peppers chopped into small squares (red, yellow, and green)

-1 (15.25-ounce) can diced tomatoes

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup macaroni pasta

-1 tablespoon Italian parsley

Steps:

1-Sauté onion, peppers, and garlic in olive oil for 5 minutes in a large soup pot.

2-Add diced tomatoes and their juice, chicken broth, water, macaroni pasta, and Italian seasoning to the pot.

3-Bring to a boil and let boil for 30 minutes.

Serve with a side of grated Parmesan cheese.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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