Vegetable Soup with Tomatoes and Sweet Peppers

When it comes to a comforting and flavorful meal, nothing beats a bowl of homemade vegetable soup. This recipe for vegetable soup with tomatoes and sweet peppers is full of fresh ingredients, combining the sweetness of bell peppers with the rich, tangy flavor of tomatoes. It’s a perfect dish for any season, whether you’re enjoying it on a cool evening or serving it as a light lunch. The combination of different vegetables, aromatic herbs, and spices makes this soup a satisfying and wholesome choice.

Ingredients:

For this hearty vegetable soup, you’ll need:

• 4 medium ripe tomatoes (chopped)
• 2 large bell peppers (one red and one yellow for color, chopped)
• 1 zucchini (sliced into half-moons)
• 2 medium carrots (sliced)
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 liter vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• A handful of fresh basil leaves for garnish

Instructions:

1. Sauté the Vegetables:

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent. Stir in the minced garlic and cook for another minute, being careful not to let it burn.

Next, add the chopped bell peppers, zucchini, and carrots to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they start to soften and release their natural sweetness.

2. Add the Tomatoes and Seasoning:

Once the vegetables have softened, add the chopped tomatoes to the pot along with the tomato paste. Stir to combine everything and let the tomatoes cook down for about 5 minutes. This will create a rich base for the soup.

Add the dried oregano, thyme, and the bay leaf to the pot, stirring them into the mixture. Season with a pinch of salt and pepper to enhance the flavors.

3. Pour in the Vegetable Broth:

After the tomatoes and vegetables have cooked together, pour in the vegetable broth. Stir the mixture, ensuring all the ingredients are well combined. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. This will allow the vegetables to fully cook and the flavors to meld together.

If you prefer a slightly thicker soup, you can simmer it uncovered for the last 10 minutes to allow some of the liquid to evaporate. For a thinner consistency, you can add a little extra broth or water.

4. Adjust Seasoning and Remove the Bay Leaf:

Once the soup has simmered and the vegetables are tender, taste it and adjust the seasoning if necessary. You may want to add more salt, pepper, or even a dash of chili flakes if you enjoy a little heat in your soup.

Before serving, don’t forget to remove the bay leaf from the pot.

5. Serve and Garnish:

Ladle the vegetable soup into bowls and garnish with fresh basil leaves for a burst of color and added flavor. You can also drizzle a little olive oil on top for a finishing touch.

Serving Suggestions:

This vegetable soup with tomatoes and sweet peppers is incredibly versatile and pairs well with a variety of accompaniments:

• Crusty bread: Serve the soup with slices of crusty bread, perfect for dipping into the flavorful broth.

• Grilled vegetables: A side of grilled or roasted vegetables complements the light, fresh flavors of the soup.

• Rice or pasta: For a heartier meal, serve the soup over cooked rice or small pasta shapes like orzo or ditalini. This adds extra texture and turns the soup into a filling main course.

Variations:

This vegetable soup is flexible and can be customized depending on your preferences or the vegetables you have on hand:

• Add leafy greens: If you want to add more greens to the soup, toss in a handful of spinach, kale, or Swiss chard during the last few minutes of cooking. The greens will wilt beautifully into the broth.

• Swap vegetables: Feel free to swap out the zucchini or carrots for other vegetables such as potatoes, butternut squash, or even green beans. This recipe is easily adaptable based on what’s in season.

• Herb substitutions: If you prefer other herbs, consider using fresh parsley, cilantro, or rosemary in place of thyme and oregano.

• Spicy kick: For a little heat, you can add red pepper flakes or diced jalapeños to the soup when sautéing the vegetables.

Tips for Success:

• Choosing the right tomatoes: For the best flavor, use ripe, juicy tomatoes. If fresh tomatoes are not in season, you can substitute canned diced tomatoes, which will still provide a rich tomato base for the soup.

• Balancing sweetness and acidity: The bell peppers add a natural sweetness, which pairs beautifully with the acidity of the tomatoes. If your tomatoes are particularly tangy, you can balance the flavors by adding a pinch of sugar or honey to the soup.

• Blending the soup: For a creamier consistency, you can blend part of the soup. Use an immersion blender to partially puree the soup, leaving some chunks of vegetables for texture.

Conclusion:

This vegetable soup with tomatoes and sweet peppers is the perfect dish for any time of year. The sweetness of the bell peppers combined with the richness of the tomatoes creates a flavor-packed broth that is both light and comforting. With its vibrant colors and wholesome ingredients, this soup is sure to become a favorite in your recipe collection.

Whether you’re looking for a quick lunch or a cozy dinner, this vegetable soup offers plenty of options for customization. Enjoy the fresh, simple flavors of this dish, and feel free to experiment with different vegetables and herbs to make it your own!