roasted tomato and red pepper soup
(1 RATING)
My neighbor had a bounty of cherry and roma tomatoes, so she gave me quite a few tomatoes as well as red peppers. I figured this soup and grilled cheese sandwiches would make a nice supper. They did! (2 WW points for 1/4 recipe)
No Image
prep time
10 Min
cook time
50 Min
method
Roast
yield
4 -6
Ingredients
- 3 cups tomatoes, cut in chunks
- 5 cloves garlic, sliced
- 1/2 cup onion, chopped
- 1 cup red pepper, seeded and diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 2 cups chicken bouillon or broth
- 1/2 cup milk (skim, 1%, etc)
- basil, julienned - for garnish, optional
How To Make roasted tomato and red pepper soup
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Step 1Preheat oven to 450ºF. Place veggies in large rimmed pan, sprinkle with oil, oregano, salt and pepper. Roast for 15 minutes, stir and roast for 15 more minutes.
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Step 2Turn oven to broil on high. Broil for 4-5 minutia until veggies start to char.
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Step 3Heat bouillon to a boil in large pot, add the tomato mixture to pot. Turn off heat. Either transfer soup to blender or use immersion blender and blend soup until smooth. Add 1/2 cup of milk and heat on low until warm.
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Step 4Serve as is or with a garnish of basil.
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