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Pepper-Tomato Soup


We served this soup for Sukkot when we needed a fast meal with what we had in the pantry/freezer. It's gluten free, vegan and flavorful.
We dressed it up with some homemade garlic-rubbed croutons. For a dairy meal it would be nice with some Parmesan cheese sprinkled on top.

  • Duration
  • Cook Time
  • Prep Time
  • 8 PeopleServings


  • 1 bag 16 oz frozen bell pepper strips
  • 1 can 14 oz diced tomatoes, preferably fire roasted
  • 1 can 8 oz tomato sauce or puree
  • 1 tablespoon oregano
  • 1 large onion, diced
  • 2 whole cloves garlic, minced
  • 4 cup parve broth or water
  • salt, pepper to taste


In a large soup pot over medium-high heat, saute chopped onion until it start to soften and turn golden, approximately 10 minutes. Add the garlic and stir, until it becomes fragrant, approximately 1 minute.
Add in package of frozen pepper strips, diced tomatoes, tomato sauce and oregano. Stir to combine and cook until peppers soften, approximately 10 minutes.
Add broth and mix well.
Bring to boil then reduce to simmer, 10 minutes.
Use an immersion blender to puree. Adjust seasonings with salt, pepper to taste.