Roasted Red Pepper and Tomato Soup
Ingredients
3 red peppers
2 tbsp olive oil
1 tbsp roasted red chili paste (you can substitute hot sauce or crushed red pepper flakes to taste – go easy on people who don’t like too much heat!)
1 clove garlic
2 (14 oz) cans diced tomatoes
2 tbsp red wine vinegar
2 cups chicken stock
salt
Broil (or bbq) red peppers, turning them until they blacken on all sides. Run them under cold water until cool, and rub off the peel. Halve them to remove the seeds, then chop them. Or do this the easy way, and just buy roasted red peppers in a jar.
Heat olive oil in a heavy bottomed soup pot – medium heat. Add peppers, chili paste and a pinch of salt. Stir and cook 5 five minutes.
Add finely chopped garlic clove, cook for 2 minutes.
Add drained canned tomatoes, red wine vinegar and another pinch salt. Cook for 10 minutes.
Add chicken stock. Puree in a blender or use one of those handy stick blenders then simmer for 15 minutes, or put it in a crock pot and heat until ready.
This is nice to serve with a dollop of low fat sour cream or plain yogurt. Tasty on a cold winter day!
Tags: recipe
Add a Comment
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Comment by elaine peterson on January 18, 2009 at 7:06am - Maureen....thanks for sharing this. I'm looking for low carb recipes and this sounds wonderful. I love soup!
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Comment by Jill Hartley on January 17, 2009 at 7:05pm - oooh this sounds nice! something to make for dinner tomorrow haha!
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