Fire Roasted Pepper Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 tablespoons olive oil1 Vidalia onion, chopped1 carrot, chopped2 cloves garlic, choppedKosher salt and freshly ground black pepper1 tablespoon tomato paste1 (14.5-ounce) can fire-roasted diced tomatoes1 (12-ounce) jar roasted red peppers, drained and chopped2 1/2 cups chicken broth2 teaspoons sugar, optional (not in calculation)1/2 cup non-fat milk1/4 cup of Non Fat Plain Greek Yogurt1/4 cup chopped fresh basil, plus more for garnish
Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add milk and yogurt and basil, and puree using a hand held immersion blender until smooth.
Serve in soup bowls with a sprinkle of fresh basil on top.
Number of Servings: 4
Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add milk and yogurt and basil, and puree using a hand held immersion blender until smooth.
Serve in soup bowls with a sprinkle of fresh basil on top.
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 127.3
- Total Fat: 5.2 g
- Cholesterol: 0.6 mg
- Sodium: 237.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.2 g
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