Tomato & Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Extra Virgin Olive Oil (Or other vegetable oil), 1 tbspOnion, preferably sweet, 1, choppedGarlic, 3 clovesDried Basil, 1/2 tspDried Thyme, 1/2 tspRed Pepper Flakes, to tasteFresh Tomato, seeds removed, chopped, 1 1/2 lbsFresh Parsley, 1/4 cup chopped (optional)Carrot, grated, 1/3 cup (optional, add 1/2-1 tbsp sugar if not using)Vegetable Stock or Chicken Broth, 3 cupsTomato Paste, 2 tbspRoasted Red Pepper, 1/2 cup choppedSalt, pepper, balsamic vinegar, to taste (optional)Garnish: Basil Leaves, fresh, to taste (about 8), chiffonade
Prep the vegetables.
In pot, heat oil over medium. Add onion, garlic, dry basil & thyme, and red pepper flakes. Cook, stirring occasionally, til softened, about 5 minutes.
Add tomatoes, stir and cook 5 more minutes.
Add parsley, carrot, stock, tomato paste, and roasted red pepper . Bring to boil; reduce heat and simmer 10-15 minutes.
Puree, either in a blender or using immersion blender in pot, until soup is desired consistency.
Taste; if desired, add 1/2 tbsp balsamic vinegar, pinch salt and pepper, stir to combine.
Divide into 4 bowls, add chiffonaded basil.
Serving Size: Makes 4 servings, about 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MCLAREN21.
In pot, heat oil over medium. Add onion, garlic, dry basil & thyme, and red pepper flakes. Cook, stirring occasionally, til softened, about 5 minutes.
Add tomatoes, stir and cook 5 more minutes.
Add parsley, carrot, stock, tomato paste, and roasted red pepper . Bring to boil; reduce heat and simmer 10-15 minutes.
Puree, either in a blender or using immersion blender in pot, until soup is desired consistency.
Taste; if desired, add 1/2 tbsp balsamic vinegar, pinch salt and pepper, stir to combine.
Divide into 4 bowls, add chiffonaded basil.
Serving Size: Makes 4 servings, about 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MCLAREN21.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 543.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.4 g
- Protein: 4.2 g
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