Fire Roasted Pepper Tomato Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fire Roasted Pepper Tomato Soup calories by ingredient
Introduction
This is Down Home with the Neeleys recipe. The only thing I omitted was the half and half, and added non-fat milk and a 1/4 cup of greek yogurt. This is a comforting dish! Double it up and have it for lunch the next day!! Serve with grilled cheese sandwich! This is Down Home with the Neeleys recipe. The only thing I omitted was the half and half, and added non-fat milk and a 1/4 cup of greek yogurt. This is a comforting dish! Double it up and have it for lunch the next day!! Serve with grilled cheese sandwich!Number of Servings: 4
Ingredients
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1.5 tablespoons olive oil
1 Vidalia onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and chopped
2 1/2 cups chicken broth
2 teaspoons sugar, optional (not in calculation)
1/2 cup non-fat milk
1/4 cup of Non Fat Plain Greek Yogurt
1/4 cup chopped fresh basil, plus more for garnish
Directions
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