Tomato and Roasted Red Pepper Soup
4 bowls (8 cups)
Tomato and Roasted Red Pepper Soup
This is an unbelievably delicious tomato soup. Rich and velvety smooth, this soup will make you feel warm inside.
Ingredients:
3 red bell peppers (or 1 jar rinsed and drained roasted red peppers)
4 cloves minced garlic
1 chopped small onion
1- 14.5 ounce can no-salt added diced tomatoes
1 tablespoon chopped fresh thyme
1 peeled diced potato
4 cups low-sodium vegetable broth
3 red bell peppers (or 1 jar rinsed and drained roasted red peppers)
4 cloves minced garlic
1 chopped small onion
1- 14.5 ounce can no-salt added diced tomatoes
1 tablespoon chopped fresh thyme
1 peeled diced potato
4 cups low-sodium vegetable broth
Directions:
- Place peppers on baking sheet, broil turning so all sides are blackened.
- Cool for 20 minutes. Peel, core, seed, and chop.
- In a large saucepan heat 1 tablespoon broth.
- Add garlic and onion, cook until tender.
- Stir in tomatoes, thyme, potato, and peppers. Cook until liquid is almost gone, about 15-20 minutes.
- Add broth, bring to a boil and simmer for 25 minutes.
- Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.)
Based on 4 servings: Calories 111, Fat 0.4g, Cholesterol 0mg, Sodium 94mg
Carbohydrates 21.7g, Fiber 3.7g, Sugars 8.2g, Protein 5.1g
Carbohydrates 21.7g, Fiber 3.7g, Sugars 8.2g, Protein 5.1g
