Slow Roasted Tomato and Roasted Red Pepper Soup
Ingredients
The soup base
-
1
T
olive oil
-
1
small
yellow onion, chopped
-
3
cloves
garlic, minced
-
1
dash
red pepper flakes
-
1
cup
slow roasted tomatoes
-
1
pepper
roasted red pepper
-
2
cans
diced tomatoes
-
1
can
vegetable broth
-
½
cup
fresh basil, chopped
-
to taste
salt and pepper
For serving
-
to taste
fresh basil
-
to taste
parmesan cheese
Instructions
- Heat olive oil in a large soup pot and cook the onion until tender.
- Add garlic and red pepper flakes, cooking for a couple of minutes.
- Incorporate the slow roasted tomatoes and roasted red pepper, cooking for 5 minutes.
- Stir in the diced tomatoes and vegetable broth, then add fresh basil and season with salt and pepper. Cook for 15-20 minutes.
- Puree the soup using an immersion blender until smooth.
- Serve hot, garnished with fresh basil and parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
38g
Total protein
6g
Sodium
400mg
Cholesterol
5mg
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