Roasted Red Pepper Tomato Soup
 
Prep time
Cook time
Total time
 
A comforting, simple, creamy homemade soup made with plum tomatoes and roasted pepper.
Author:
Recipe type: Soup
Serves: 5 cups
Ingredients
  • 2 tbsp. olive oil
  • ½ cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 (28 ounce) can plum tomatoes
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 2½ cups chicken broth or vegetable stock
  • ¼ tsp. salt
  • 1 tsp. pepper
  • 2 tsp. sugar
  • 1 tsp. dried basil or ¼ cup fresh
  • ¼ cup skim milk
Instructions
  1. In a stock pot heat olive oil over medium-high heat.
  2. Add onions and garlic and saute until tender, about 5 minutes.
  3. Add tomatoes, red peppers, chicken broth, salt, pepper, sugar and basil; stir until combined. Bring to a boil, lower heat and simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt and pepper.
  4. Puree using a hand held immersion blender until smooth. Over low heat, add milk and cook until warmed.
Nutrition Information
Serving size: 1 cup Calories: 68 Fat: 0 Carbohydrates: 14 Sugar: 5 Sodium: 254 Fiber: 3 Protein: 3 Cholesterol: 0
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2015/01/06/roasted-red-pepper-tomato-soup/