roasted red pepper soup
(3 ratings)
Today January 29th was the start of my husband's P90X regime and this was our first meal for supper that we had. This is right out of the nutrition plan cookbook and it was very delicious. I served it with a 7 whole grain bread that my inlaws picked up in Amish country with real butter. Wow, did it taste delicious with this soup. A wonderful nutritious and healthy soup for those who are switching to a stricter meal plan this is a great choice.
(3 ratings)
yield
12 servings
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For roasted red pepper soup
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2 cwhite wine
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1 smonion, finely chopped
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5roasted red peppers
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2 ccelery, chopped
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1 Tbspgarlic, minced
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2plum tomatoes
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1/4 ctomato paste
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2 cfat-free chicken or vegetable broth, low sodium
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1 Tbspdried thyme
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1/2 tspblack pepper
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1/4 tspground cumin
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dash salt
How To Make roasted red pepper soup
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1Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
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2Next add your tomatoes, tomato paste, and chicken broth; cover and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.
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3Puree soup in a food processor or blender. Return to pan, add seasonings, and heat through. (I skimmed off some foam on top and after tasting this soup which is delicious it was a tad strong for me on the thyme. I think next time I will add only 1 tbsp of thyme.)
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4If desired, you can add protein powder just before serving. (I served this with slices of 7 whole grain bread from Amish country with real butter. Nutritional value per serving: 57 calories, trace Total Fat (5% calories from fat) 3 g protein, 6 g carbohydrate, 0 mg cholesterol, 145 mg sodium
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5Made this again today and served it Brown Rice and Veggie Slices which was so amazing! This is the link for that recipe. https://www.justapinch.com/recipes/side/vegetable/brown-rice-and-veggie-slice.html?p=1
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