Healthy roasted sweet red peppers give this easy 30-minute soup big BOLD flavor!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
5whole roasted red bell peppers , (OR one jar, approximately 15 ounces - drained)*
115-ounce cantomato sauce
3cupswater
3cupsmilk , (I used fat free half & half)
1tablespoononion powder
1tablespoonminced garlic
1teaspoonsalt , (or to taste)
¼teaspoonground black pepper , (or to taste)
⅔cupshredded 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].