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Tomato and Red Pepper Soup

step1In a saucepan, combine oil, onions, red pepper, and garlic.

step2Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.

step3Add the tomatoes, water, basil and mint. Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.

step4Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Ingredients

4 SERVES

  • 1 tbsp olive oil
  • 1 ½ cup diced Del Monte® onions
  • 1 sweet Del Monte® red pepper, diced
  • 2 gloves garlic, minced
  • 4 cups chopped fresh Del Monte® plum tomatoes or one bottle of Passata
  • 2 cups water
  • ¼ cup minced fresh basil
  • 2 tbsp minced fresh mint
  • 1 tbsp of Pesto sauce
  • 1 tbsp of soured cream

Our Selection

  • Tomato Passata Original
  • Del Monte Europe Chopped Tomatoes in Tomato Juice
    Chopped Tomatoes in Tomato Juice
  • Pepper
  • Onion