Red Pepper Soup
  • CourseSoups
  • CuisineGluten-Free
  • 3tbsp olive oil
  • 1/2cup oniondiced
  • 1/2cup celery
  • 1/2cup carrot
  • 3cups red bell pepperroasted and diced
  • 1cup tomato and pepper sauce
  • 2cloves garlic
  • 8cups chicken stock
  • 2cups pastaof choice
  • 4leaves basilchopped (or 1 tsp dried basil)
  • salt and pepperto taste
  • parmesan cheesefor garnish
  1. In a soup pot over med high heat, add olive oil.
  2. When oil is hot add all ingredients except for the stock & pasta.
  3. Add a bit of salt and pepper to vegetables. Sauté vegetables until they are tender, about 5 minutes, then add stock.
  4. Bring to a boil. Simmer for about 5 minutes.
  5. Add Pasta to your soup; stir well to avoid pasta from clumping together.
  6. Turn heat down to medium, simmer for approximately 15minutes.
  7. Sprinkle Parmesan Cheese on soup just before serving as garnish.
Recipe Notes

Recipe and photo provided by Nature Fresh Farms –