Fall and winter are the time for warm soups! I don’t care for canned soup very much, but I forget to make my own. I do like the Pacific Foods soups and I tried a roasted red pepper and tomato one. I wanted to make something similar that would be grain free that I could build into different soups.
2 tsp of oil (I used coconut)
1/4 cup of chopped onion
1/2 cup of roasted red peppers packed in water (about 4 peppers)
1 can of diced tomatoes 15 oz, low sodium
2 cups of broth (I used veggie)
2 tablespoons of light cream
salt and pepper
In a sauce pan, melt the coconut oil and add the onions (diced).
Saute for several minutes until onions are translucent.
Add the red peppers and cook for another minute or so.
Add the tomatoes with juice and the 2 cups of broth. Bring to a boil, reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup or use a food processor in batches (please be careful!).
I like smooth soups, but you could make it as chunky as you like. Add salt and pepper to taste.
Remove from heat and stir in the cream.
And voila – soup! This is a sweet tasting soup. I did not add much in the way of spices or garlic because I wanted to change up the soup later on.
In this bowl, I added some cooked rice and cooked lentils for a quick meal that had extra protein and fiber:
I am thinking it would be really good with some ground beef, brown rice, and some cumin in there with a dollop of sour cream on top.
Serves 4. Each approximately 1.5 cup serving is 82 calories, 5 grams of fat, 10 grams of carbs, 9.5 grams of protein.