Tomato and Bell Pepper Soup
Bright, filling, and incredibly tasty vegetable soup! Tomato soup with vegetables and corn is a great everyday first course. You can use any broth. Even cooked with plain water, it will still be rich, flavorful, and aromatic.
Updated : 18 November, 2025
Easy
About 45 min.
Ingredients
3
Potato
1
Onion
1
Carrot
2
Bell pepper
5
Tomato
140 grams
Canned corn
3 tablespoon
Vegetable oil
1
Garlic
1 liter
Broth
1 tablespoon
Tomato paste
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use regular or cherry tomatoes. Choose bell peppers of different colors for a bright, appetizing soup. If you want spice, add chili pepper.
Step 2
Peel potatoes, onions, carrots, and garlic. Cut bell peppers in half and remove the seeds and core. Rinse all vegetables and herbs in cold water.
Step 3
Cut the potatoes into small cubes. Any shape is acceptable.
Step 4
Dice the onion, carrot, and bell peppers into small pieces.
Step 5
Heat refined vegetable oil in a skillet. Add the onion, carrot, and bell peppers (and chili if using). Cook over high heat, stirring, until the vegetables soften, about 10 minutes.
Step 6
Dice the tomatoes. You can use a mix of regular and cherry tomatoes. Peel them first if you prefer.
Step 7
Add the tomatoes to the pan. Add tomato paste and finely chopped garlic. Tomato sauce, ketchup, or homemade adjika can replace tomato paste.
Step 8
Cover and simmer over medium heat for 20 minutes, stirring occasionally to prevent sticking. The tomatoes will release juice and form a flavorful vegetable sauce.
Step 9
Add the potatoes to broth (or water). Bring to a boil over high heat, reduce heat, cover, and cook 10-15 minutes until the potatoes are fully cooked.
Step 10
Once the potatoes are tender, add the sautéed vegetables, corn, and bay leaf. Salt to taste. Bring to a boil again, remove from heat, and let the soup rest for at least 15-20 minutes.
Step 11
Serve sprinkled with chopped herbs and ground allspice.
Author note
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