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.
This was my first attempt making soup with the Blendtec. The machine preformed perfectly. Soup texture was perfect. Followed the recipe. The red pepper flavor was overwhelming. Could not eat it. You have to REALLY LOVE red pepper to like this. Not giving up, It was fun making it,
Sounds really good. If you give it a try, be sure to let us know how it goes.
1 cup
Great feed back. We’ll work on making more recipes that can only be done in the Blendtec.
There are two things that have caused this to happen. 1. The milk lightens the color.
2. Very small air bubbles are incorporated into the soup when blending. These two things combined give it the yellow-orange color.
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