Healthy Roasted Pepper and Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is adapted from a one I found in Jane Pettigrew's Souped Up. We enjoyed our soup with grilled cheese sandwiches, but I'm sure you could eat two or three servings of this and have a filling lunch. Ingredients:
2 tablespoons olive oil |
1/2 large onion, chopped |
1/2 green pepper, chopped |
1 orange pepper, chopped |
1 garlic clove, minced |
3 tomatoes, chopped |
3 tablespoons crushed tomatoes |
2 tablespoons whole wheat flour |
1/4 teaspoon red pepper flakes (or more) |
thyme, to taste (i used my dash measuring spoon and that was too much, shake lightly!) |
salt, to taste |
ground pepper, to taste |
basil, to taste |
2 cups 99% fat-free chicken broth |
Directions:
1. Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.
2. Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.
3. Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.
4. Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.
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