Tomato and Red Pepper Soup

Tomato and Red Pepper Soup
  • 6 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 2

    garlic cloves

  • 4

    large tomatoes, quartered

  • 2

    red peppers, cubed, seeds removed

  • 2

    leeks, chopped

  • 1/4 cup
    (60 mL)

    fresh basil l or 2 teaspoon (10 mL) dried basil

  • To taste, Salt and pepper

  • 2 cups
    (500 mL)



Sauté the garlic, tomatoes, red peppers and leeks in butter.

Add basil, salt and pepper.

Cook approx, 20 minutes or until vegetables are tender.

Add milk and pour into a blender or food processor and purée. Refrigerate.

For a smoother texture, the soup can be put through a strainer.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007