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Mexican Red Pepper Tomato Soup


  • Mexican Red Pepper Tomato Soup
    Mexican Red Pepper Tomato Soup

    4 teaspoons Extra Virgin Olive Oil

  • Two White Onions, sliced
  • 2 Red Bell Peppers, seeded and chopped
  • 2 Garlic Cloves, crushed
  • 1 tablespoon Mild Chili Powder
  • 1/2 teaspoon Ground Cinnamon
  • One and a half(Fourteen ounces) can chopped Tomatoes
  • One and a half(6 ounces) can Kidney Beans
  • 2 tablespoons Tomato Puree
  • 1-1/2 pints Vegetable Stock
  • Four ounces cooked Macaroni, or other small pasta shape
  • Coarse Salt
  • chopped Fresh Cilantro or even Parsley, in order to garnish

How to make Mexican Red Pepper Tomato Soup

  • Add olive oil in order to stockpot. Warmth more than moderate heat.
  • Sauté sliced onions, chopped red bell spice up, as well as crushed garlic until red onion is soft, about Five minutes.
  • Mix in mild chili powder as well as ground cinnamon. Sauté 1 moment.
  • Mix in chopped tomatoes, kidney beans, tomato puree as well as vegetable stock.
  • Bring to a gentle boil over moderate high heat.
  • Reduce warmth to reduced. Simmer 20 minutes.
  • Add soups to mixer in small amounts. Puree until sleek. Transfer to big bowl.
  • Return soups in order to stockpot. Return stockpot to low heat. Stir in cooked pasta.
  • Serve within individual soup bowls. Garnish along with cilantro.
  • Mexican Red Pepper Tomato Soup is ready to serve.

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