Curried tomato pepper soup

Curried tomato pepper soupDespite the summer heat, I’ve been craving tomato soup lately. So I picked up some ‘no salt added’ canned tomatoes and thought, “Why the heck not?” Who says you can’t have soup in the summer? I’ve been hiding in air conditioned spaces, anyway, so it’s not so strange.

I didn’t have a recipe. I didn’t even look. I just went into the fridge and cupboard and started pulling ingredients out that I thought might taste good together. Here’s what I did…


  • 2 Tbsp extra virgin olive oil
  • 1 half of a large Spanish or yellow onion, roughly chopped
  • 2 mini sweet peppers (I used 1 orange and 1 yellow), roughly chopped
  • 2 Tbsp garlic powder
  • 3 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 1 tsp black pepper (+ more “to taste” later)
  • 2 tsp Mrs Dash Table Blend seasoning
  • 1 tsp Club House Indian Masala seasoning
  • 1-2 pinches salt
  • 1/4 cup water
  • 1 large can no salt added diced or whole tomatoes
  • 1 packet Stevia (to cut the bitterness of the tomatoes)
  • 1/4 cup light cream (5%)


  1. In a large Dutch Oven or stewing pot, warm olive  oil over medium heat.
  2. Once the oil shimmers, add onion and saute for a minute or two until they begin to soften.
  3. Add all spices and peppers and heat until peppers begin to soften, stirring every now and then. This should only take a few minutes. Add the water and simmer for about five minutes.
  4. Remove from heat and pour (carefully) into a blender (or use a hand blender/immersion blender). Puree the onion/pepper mixture. NOTE: when pureeing hot food, put the lid to the blender on, then remove the vent at the top, but cover the hole with a kitchen towel to allow some  pressure to be released without spraying   you with hot food.
  5. Pour this mixture back into the pot and put back on the medium heat. Puree the tomatoes from the can, then pour these into the pot as well. Mix well. Take a small taste and adjust seasonings as you wish.
  6. Bring to a boil, lower heat to low and simmer, covered, for 15 minutes or so.
  7. Remove lid and slowly stir in cream. Serve hot with sandwiches or salad.
  8. Makes about 6 servings of 1.5 cups each.

Nutritional value per serving: 123 calories, 17g carb, 2g fat, 3g protein, 69mg sodium, 8g sugars

One thought on “Curried tomato pepper soup

  1. Pingback: COMPARISON: quesadillas/quesadilla-like sandwiches | cyberpantry

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