Tomato Red Bell Pepper Soup
A healthy version of a classic comfort soup, bursting with flavor and nutrition and guilt-free!
Servings: 8
Calories: 128kcal
Equipment
Ingredients
- 2 ea Red bell pepper
- 2 tbsp Extra virgin olive oil
- 1 ea Onion medium, chopped
- 1/2 cup Carrots chopped
- 1/2 cup Celery stalks chopped
- 1 pinch Salt
- 1/4 cup Garlic chopped
- 1 tsp dried basil
- 28 oz Canned crushed tomatoes or diced
- 1/4 cup Tomato paste
- 1 pinch Salt
- 1/8 tsp Cinnamon
- 6 cups Vegetable broth
- 1 large Russet potato peeled and cubed (about 8 oz)
- Fresh basil or parsley for garnish
- Fresh ground pepper to taste
Instructions
- Roast the peppers on a baking sheet in a 425 deg oven for about 40 min, turning every 10 min. Remove from the oven, place in a bowl and cover. Allow to cool, then peel, seed and dice. Set aside.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes.
- Add the carrot and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes.
- Add the garlic, dried basil and cinnamon and cook, stirring, until fragrant, 30 seconds to a minute.
- Add the tomato paste and tomatoes (with their liquid if using diced tomatoes). Cook over medium heat, stirring occasionally, about 10 minutes.
- Add the diced roasted peppers, potatoes and vegetable broth. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time.
- Using a handheld immersion blender, purée the soup, or use a traditional blender and purée in batches, then return to the pot.
- Season with freshly ground pepper, taste and adjust salt. Garnish with fresh basil.
- Serve with garnish of choice such as: fresh basil or parsley, grated Parmesan cheese, croutons, a dollop of pesto, or a swirl of olive oil.
Notes
This will keep for about 3 days in the refrigerator and can be frozen.
Nutrition
Calories: 128kcal | Total Carbohydrate: 22g | Protein: 4g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 626mg | Dietary Fiber: 4g | Total Sugars: 7g | Vitamin A: 1712IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 2mg