Roasted Red Pepper and Tomato Soup (with home canned veggies)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
21 ounces home canned tomatoes, drained and juice reserved18 ounces home canned red bell peppers, drained and juice reserved1 teaspoon olive oilSpray cooking oil, if needed1 medium onion, chopped1 large stalk of celery, chopped6 cloves (or more) of garlic, minced1 3/4 cups of reserved tomato & pepper juice*2 1/4 cups of low sodium, no fat chicken broth**Note: Total broth and juice needs to be 4 cups, adjust either the juice or broth amounts as desired.1/8 cup of chopped fresh parsley, curly or flat leaf2 teaspoons chopped fresh oregano1 1/2 teaspoons chopped fresh rosemary1/8 teaspoon cayenne pepper (or more)1/8 teaspoon fresh ground pepper3/8 teaspoon light salt mixture (Morton)1/3 cup fat free half and half
1. Drain tomatoes and peppers over a large bowl to reserve the juice.
2. If your tomatoes and red pepper were not roasted, then pre-heat your broiler. Spread the tomatoes and peppers, skin side up, on a baking sheet. Roast until the skins begin to blacken. Transfer veggies to a glass bowl and cover for 15 minutes. Remove cover and peel off skin. Allow to cool.
3. While the veggies are broiling or resting in the sealed bowl, saute the celery and onion in a large pan with 1 teaspoon of olive oil. Use a little spray cooking oil if needed. Add the juice, the broth, the garlic and the herbs. Bring to a boil and then reduce heat and allow to simmer for 10 minutes.
4. Rough chop the peppers and onions. Add to the hot mixture and allow to simmer another 10 minutes.
5. Pour the half & half into a large deep bowl. When the hot mixture has simmered a full 20 minutes, transfer the contents of the pan to the bowl. Using an immersion blender, puree the soup. Serve immediately.
Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DILBERTA.
2. If your tomatoes and red pepper were not roasted, then pre-heat your broiler. Spread the tomatoes and peppers, skin side up, on a baking sheet. Roast until the skins begin to blacken. Transfer veggies to a glass bowl and cover for 15 minutes. Remove cover and peel off skin. Allow to cool.
3. While the veggies are broiling or resting in the sealed bowl, saute the celery and onion in a large pan with 1 teaspoon of olive oil. Use a little spray cooking oil if needed. Add the juice, the broth, the garlic and the herbs. Bring to a boil and then reduce heat and allow to simmer for 10 minutes.
4. Rough chop the peppers and onions. Add to the hot mixture and allow to simmer another 10 minutes.
5. Pour the half & half into a large deep bowl. When the hot mixture has simmered a full 20 minutes, transfer the contents of the pan to the bowl. Using an immersion blender, puree the soup. Serve immediately.
Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DILBERTA.
Nutritional Info Amount Per Serving
- Calories: 75.2
- Total Fat: 1.1 g
- Cholesterol: 0.7 mg
- Sodium: 286.9 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 4.0 g
- Protein: 3.0 g
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