Creamy Roasted Red Pepper and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 red bell peppers, rinsed, stemmed, seeded, and halved3 tablespoons olive oil1 large sweet onion, peeled and chopped4 cloves roasted garlic, peeled and minced1 T tomato paste1 can (28 oz.) Glen Muir Fire Roasted Diced Tomatoes (or equivalent of Hunts fire roasted diced)1 tablespoon smoked paprika 1/8 tsp. sugar2 cups fat free chicken broth or veggie broth1 c. Swanson 25 % reduced fat Cream Starter2 teaspoons fresh lemon juice1 T butter1 T FlourSalt and pepper
Preparation
1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, the tomato paste and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth, sugar and lemon juice. Combine 1 T butter with 1 T flour until it makes a paste. Drop into soup along with broth to thicken soup. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and serve
Do-ahead tips: Make soup up to 3 days ahead. Store airtight in the refrigerator. Reheat before serving.
Serving Size: 8 1-cup servings
1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, the tomato paste and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth, sugar and lemon juice. Combine 1 T butter with 1 T flour until it makes a paste. Drop into soup along with broth to thicken soup. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and serve
Do-ahead tips: Make soup up to 3 days ahead. Store airtight in the refrigerator. Reheat before serving.
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 120.1
- Total Fat: 8.2 g
- Cholesterol: 7.6 mg
- Sodium: 352.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.0 g
- Protein: 2.3 g
Member Reviews