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: 239kcal | Carbohydrates: 21g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 933mg | Potassium: 604mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5100IU | Vitamin C: 191mg | Calcium: 419mg | Iron: 1mg
