Tomato and Roasted Red Pepper Soup
Ingredients
-
1
each
yellow onion
-
4
cloves
garlic
-
2
Tbsp
butter
-
2
Tbsp
all-purpose flour
-
1
12 oz jar
roasted red peppers, drained
-
1
28 oz can
crushed tomatoes
-
½
tsp
dried basil
-
¼
tsp
dried thyme
-
¼
tsp
freshly cracked black pepper
-
2
cups
vegetable broth
Instructions
- Dice the onion and mince the garlic.
- Sauté the onion and garlic in butter over medium heat until softened.
- Add flour to the pot and sauté for about two minutes.
- Transfer the mixture to a blender and add the drained roasted red peppers. Purée until smooth.
- Return the purée to the pot and add crushed tomatoes, basil, thyme, pepper, and vegetable broth. Stir to combine.
- Heat the soup over medium heat until it simmers, stirring occasionally for 15 minutes.
- Taste and adjust seasoning with salt if necessary, then serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
134
Total fat
6g
Total carbohydrates
19g
Total protein
3g
Sodium
1821mg
Cholesterol
0mg
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