Return to Content

Tomato and Sweet Pepper Soup

Tomato and Sweet Pepper Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 10-12

Flavors meld as this soup sits, and it tastes even better the second day.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 tablespoons oil
  • 3 onions, peeled and sliced
  • 3 to 4 green peppers, cored and chopped
  • 2 stalks celery, diced
  • 1-1/2 pounds tomatoes, peeled and chopped, or 3 cups (28-ounce can), drained
  • Salt and pepper to taste
  • 7 cups boiling water
  • Grated rind and juice of 1 lemon
  • Yogurt
  • Chopped dill, parsley, or chives


Heat oil in soup kettle. Sauté onions until soft. Add green peppers, celery, tomatoes, and salt and pepper, and cook over moderate heat 30 minutes. Add boiling water and increase heat. Cook 5 minutes. Add lemon rind and juice. Cool slightly. Press through food mill, reheat, and serve garnished with yogurt and chopped dill, parsley, or chives. (Also good cold.)
Updated Wednesday, September 5th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111