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Roasted Red Pepper and Tomato Soup

URL: https://wendypolisi.com/tomato-red-pepper-soup/

Ingredients

The soup base

  • 1 tablespoon extra virgin olive oil
  • 2 pieces roasted red peppers, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 ½ cups vegetable broth
  • 28 ounces fire roasted tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon Swerve or sugar
  • 1 teaspoon sea salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon fresh ground pepper

The garnish

  • ½ cup half and half or quinoa cream
  • ¼ cup fresh basil, chopped

Instructions

  1. 1. Heat olive oil, roasted red peppers, onion, and garlic in a saucepan over medium heat for 10 minutes.
  2. 2. Add vegetable broth, tomatoes, tomato paste, paprika, Swerve, salt, crushed red pepper, and ground pepper. Bring to a boil and then reduce to a simmer for 25 minutes.
  3. 3. Remove from heat and blend the mixture until smooth using an immersion blender or in batches with a standard blender.
  4. 4. Return to the pot if using a standard blender, then add warm quinoa cream or half and half and cook for an additional 5 minutes.
  5. 5. Garnish with fresh basil and serve.

Nutrition Facts (estimated)

Servings
6
Calories
100
Total fat
4g
Total carbohydrates
11g
Total protein
2g
Sodium
881mg
Cholesterol
7mg

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