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.

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1 teaspoon olive oil
3 red bell peppers (or 1 jar rinsed and drained roasted red peppers)
1 tablespoon olive oil
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 chicken broth

1. Rub 1 teaspoon olive oil over bell peppers. Place on baking sheet, broil turning so all sides are blackened. 
2. Cool for 20 minutes. Peel, core, seed, and chop.
3. In a large saucepan heat 1 tablespoon olive oil. Add garlic and onion, cook until tender.
4. Stir in tomatoes, thyme, potato, and peppers. Cook until liquid is almost gone, about 15-20 minutes.
5. Add chicken broth, bring to a boil and simmer for 25 minutes.
6. 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 141,  Fat 5.1g,  Cholesterol 0mg,  Sodium 77mg
Carbohydrates 19.7g,  Fiber 4.3g,  Sugars 6.8g,  Protein 4.7g