This is a deliciously healthy, flavorful spin on traditional tomato soup. Blended smooth, it’s a great veggie-soup alternative for those who aren’t a fan of chunky soups. The roasted red peppers give it a sweet boost in flavor. Enjoy plain, with a dollop of nonfat plain greek yogurt on top, or with a side of whole-wheat cheese toast (pictured is grilled gruyère).
FYI: Tomatoes are a great source of both Vitamin C (important with the cooler weather coming up, no?) and Vitamin A (you’ll want to be able to see in the dark, now that daylight is getting shorter), as well as the cancer-kicking antioxidant Lycopene. Cooking the tomatoes actually increases our bodies’ ability to absorb lycopene and enjoy these benefits. Now you know.
Tomato and Roasted Red Pepper Soup
1 Tbsp olive oil
1/4 yellow onion, diced
2 garlic cloves, minced
1 (14.5 oz) can good diced tomatoes (I like Muir Glen Organics)
1 large roasted red pepper (find it in your grocery store’s antipasto bar, or in a jar in the olive section)
1 cup vegetable broth
Pinch cayenne pepper
Salt and freshly ground black pepper
Light cream or fat free half and half (optional)
In a medium saucepan, saute the onion and garlic in the olive oil over medium heat until translucent. Transfer to a blender, and add the tomatoes (juice and all) and roasted red pepper. Puree until smooth.
Pour the pureed tomato mixture back into your saucepan. Add the vegetable broth and bring to a simmer. Add the cayenne, then season with salt and pepper. Remove from heat. If desired, stir in a dash of light cream or fat free half and half for a creamier soup. Serves 2.