Loading... Please wait...

Chunky Tomato Pepper Soup

Posted by

This savory, spicy soup recipe is quick and easy to make and can be enjoyed anytime of the year, and it tastes pretty great!

Serves 4.


  • Blender 
  • Cutting board 
  • Sharp knife 
  • Measuring spoons 
  • Measuring cup 
  • Vegetable brush 
  • Garlic press (helpful, but not necessary) 
  • Large bowl


  • 6 ripe medium-size Tomatoes 
  • 1 Red Bell Pepper 
  • 1 Green Bell Pepper 
  • 2 cloves of Garlic, minced or finely chopped 
  • 1 medium-size White Onion 
  • 2 cups Water 
  • 1 tsp Paprika 
  • 1/8 tsp Black Pepper 
  • ½ tsp Sea Salt 
  • 1 tsp Basil, fresh or dried, finely chopped


Start by thoroughly washing tomatoes and peppers with vegetable brush. Finely chop 4 tomatoes and set aside. Chop the other 2 tomatoes into coarser pieces and set aside separately. Dice green bell pepper and set aside. Coarsely cut red bell pepper and set aside separately. Peel onion until no waxy layer remains and dice.

In the blender, add the 2 coarsely cut tomatoes, all of the red bell pepper, more than half of the white onion, with all of the water. Pulse for 10 seconds then blend at the lowest speed for another 10 seconds. Add the basil, paprika, sea salt and black pepper. Continue blending, at the next lowest speed for another 20 seconds.

Pour the contents of the blender into a large bowl and add the remaining chopped tomatoes, onion, garlic and green bell pepper; stir the soup base and coarse ingredients together until blended to your satisfaction. If served immediately, the soup will be slightly warm from the blender; but even at room temperature, the onion, bell peppers and garlic are naturally warming to the body. 


Recent Updates


Connect with us: Facebook Twitter Pinterest YouTube