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.
Which is exactly what the recipe states – you don’t HAVE to heat it in the sauce pan – but it tastes better if you do.
If you don’t want to chop the veggies in the Blendtec – don’t.
you dont have to be rude either….
So you’re upset that you have to use other appliances in addition to the Blendtec? Is that your point? Time to let it go.
Sounds wonderful to me. I am going to make it soon. :-)
Just made this – so yummy! I used chicken broth and almond milk, which is what I had handy. I also roasted 1/2 fresh yellow cayenne pepper along with the other veges so my soup is spicy – also very garlicky. Might want to thin this soup down a bit – pretty thick. Other than that, I would make this again – made my house smell sooo good!
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