Roasted Red Pepper Soup
Healthy roasted sweet red peppers give this easy 30-minute soup big BOLD flavor!
Servings:4 servings
Ingredients
- 5 whole roasted red bell peppers , (OR one jar, approximately 15 ounces - drained)*
- 1 15-ounce can tomato sauce
- 3 cups water
- 3 cups milk , (I used fat free half & half)
- 1 tablespoon onion powder
- 1 tablespoon minced garlic
- 1 teaspoon salt , (or to taste)
- ¼ teaspoon ground black pepper , (or to taste)
- ⅔ cup shredded parmesan cheese
Instructions
- Add roasted peppers, tomato sauce, and water to a large soup pot and stir over medium-high heat until mixture comes to a boil, then reduce heat to medium-low and remove pot from heat. Transfer mixture to a blender or food processor and pulse until smooth. Transfer mixture back to pot.
- Add milk, onion powder, garlic, salt, pepper, and cheese to pot and stir to combine. Simmer for 15-20 minutes over medium-low heat until hot, fragrant, and cheese is completely melted. Serve with fresh basil and additional parmesan cheese if desired.
Notes
*For a tutorial on how to make your own roasted red peppers, click [url:1]here[/url].
Nutrition
Calories: 239 kcal, Carbohydrates: 21 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 33 mg, Sodium: 933 mg, Potassium: 604 mg, Fiber: 3 g, Sugar: 16 g, Vitamin A: 5100 IU, Vitamin C: 191 mg, Calcium: 419 mg, Iron: 1 mg