Creamy Garlic, Roasted Red Pepper, and Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.8
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 616.3 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Creamy Garlic, Roasted Red Pepper, and Tomato Soup calories by ingredient


Introduction

A creamy soup that doesn't use cream. Can use fresh tomatoes (and their juices) when in season. A creamy soup that doesn't use cream. Can use fresh tomatoes (and their juices) when in season.
Number of Servings: 8

Ingredients

    1 T ghee (or butter or olive oil)
    1 cup chopped onion
    1/4 cup minced garlic
    1/4 cup chopped basil leaves
    1 16 oz. jar of fire roasted red peppers, drained, rinsed, and chopped
    2 14.5 oz cans of diced, no salt added tomatoes
    1 1/2 t sea salt
    fresh ground pepper to taste
    2 cups unsweetened coconut milk

Tips

Can also garnish with roasted pined nuts or goat cheese.


Directions

In a large soup pot, heat the ghee over medium heat until melted. Add the onions and stir and heat until soft (about 5 min.). Add the garlic and stir and heat until the garlic is golden (about 5 min.). Add basil, peppers, tomatoes, salt, and pepper. Stir well to combine. Turn heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered for 20 min. Puree with hand blender until smooth. Stir in the coconut milk and heat through. Garnish with chopped basil leaves.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMILYMB95.