There is something very comforting about a nice warm bowl of tomato soup on a cold day. For anyone who is mindful of only eating seasonal vegetables, this tomato soup is perfect for year-round preparations because it used canned tomatoes. Roasted red peppers and fire roasted tomatoes gives this soup an extra depth of flavor that is sure to satisfy without having to buy out-of-season produce.
Roasted Red Pepper Tomato Soup
Yields: 6 servings Serving Size: 1 cup Calories: 100 Carbs: 20 g Fat: 1 g Protein: 4 g
Ingredients:
- 1/2 tablespoon olive oil
- 1 clove garlic, minced
- 1 (12 oz) jar roasted red peppers, drained
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (28 oz) can tomato sauce
- 1 cup fat free, low sodium chicken broth
- 2 tablespoons zero calorie sweetener
- 1/2 teaspoon paprika
- salt and pepper to taste
- 6 oz plain greek yogurt
Directions:
- Place roasted red peppers and fire roasted tomatoes in a blender and puree until smooth.
- In a large saucepan, heat oil. Add the garlic sauté for 1-2 minutes. Don’t brown.
- Add pureed tomato-pepper mixture, tomato sauce, chicken broth, paprika, zero calorie sweetener, salt and pepper. Bring to boil, reduce to simmer. Whisk in greek yogurt and continue simmering for 30 minutes.
Top with parmesan cheese if desired.
measuring cup cuisine 