Roasted Red Pepper & Tomato Soup - Dairy-free
- Number of Servings: 8
Ingredients
650 grams Peppers, sweet, red, fresh 200 grams Onions, raw 2 grams Olive Oil 1 tbsp Paprika 30 gram(s) knorr vegetable broth powder (by KAYCEOLCEOLCEOL) 1000 mL Water, tap 400 grams Crushed Tomatoes 2 tsp packed Brown Sugar (or use half the amount of Splenda brand brown sugar
Roasted peppers in 200 C oven until skins turn black.
Put peppers in covered pot or bowl for 10-20 minutes allowing them to steam and cool down.
Saute chopped onion in soup pot using minimal oil until lightly browned.
Peel peppers, rough chop/cut and add to sauteed onions while maintaining low heat.
Add smoked sweet paprika and soup powder and stir until dry ingredients are mixed with onions & peppers.
Add crushed tomatoes and water, stir while maintaining low heat.
Turn off heat and allow to cool.
Puree mixture using immersion blender or blender.
Add brown sugar as needed to add a bit of sweetness to overall taste (like summer sweet tomatoes.)
Serving Size: Yield 2 liters- servings depends on portions
Put peppers in covered pot or bowl for 10-20 minutes allowing them to steam and cool down.
Saute chopped onion in soup pot using minimal oil until lightly browned.
Peel peppers, rough chop/cut and add to sauteed onions while maintaining low heat.
Add smoked sweet paprika and soup powder and stir until dry ingredients are mixed with onions & peppers.
Add crushed tomatoes and water, stir while maintaining low heat.
Turn off heat and allow to cool.
Puree mixture using immersion blender or blender.
Add brown sugar as needed to add a bit of sweetness to overall taste (like summer sweet tomatoes.)
Serving Size: Yield 2 liters- servings depends on portions
Nutritional Info Amount Per Serving
- Calories: 62.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 71.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.3 g
- Protein: 2.5 g
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