Roasted Red Pepper and Tomato Soup Recipe
Make this delicious soup with fresh produce from your local farmer's market.
Overview
Total time: 1 H 21 M 40 S
Servings: 4
Calories: 134
Ingredients
- 1/8 tsp. paprika
- 1/4 tsp. ground black pepper
- 3/4 tsp. kosher or sea salt
- 1/2 cup low-fat milk
- 1/2 cup vegetable broth
- 1 tbsp. olive oil
- 2 red peppers deseeded and roughly chopped
- 2 lbs. tomatoes quartered
- 1 medium onion roughly chopped
- 3 cloves garlic
Nutritional Information
- Serving Size: 1 cup
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 2mg
- Sodium: 442mg
- Carbohydrates: 21g
- Fiber: 5g
- Sugar: 14g
- Protein: 4g
Instructions
- Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour.
- Remove from oven, and allow to cool.
- Transfer roasted vegetables to WildSide+ jar, secure lid, and select "Soup."
- Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan.
- Simmer for 20 minutes to enhance flavor of soup.
Notes
For a vegan version of this soup, replace low-fat milk with ½ cup coconut milk.
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I would like a tomato soup from your arsenal. Please share.
There were two complaints I had in this recipe. One, it did not take 1 hour to roast the peppers. We smelled them after 35 minutes and it turned out part of the peppers had already become burned. When I make it again I would put it in for only 30 minutes. Two, I agree with one of the other reviews saying that it is too heavy on the red pepper taste. All of my peppers and tomatoes were home-grown and picked within the the last 3 days, so this may have contributed. I omitted the paprika, and didn’t even simmer it on the stove. I added everything into the blender and used the soup setting on there. It came out making less than 3 cups, although it is supposed to make 4 servings. To decrease the taste from the roasted vegetables, I added half a sweet onion and more coconut milk, and ran it through another soup cycle. With the changes it came out very good.
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