A bowl of hot soup is the perfect recipe to warm up on a cold winter evening. Not only that, soup is a great way to help us eat more vegetables. With high water and fiber contents, soup can also help us lose weight by boosting satiety.
The combination of roasted bell peppers and tomatoes make a great bowl of soup. You can use fresh peppers and tomatoes and roast them on your own at 450˚F for 10 minutes. Or to save time, you can purchase already roasted peppers from Trader Joe’s and canned tomatoes.
INGREDIENTS:
2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
4 roma tomatoes, diced
2 cups roasted bell peppers (from Trader Joe’s)
14 ½ oz. reduced sodium chicken broth
Salt & pepper to taste
Optional:
2 Tb. creamer or half & half
DIRECTIONS:
1. In a large pot, heat oil over medium-low heat. Add onions and stir until soft and fragrant, about 5 minutes. Add garlic and stir for about a few minutes. Add diced tomatoes and cook until soft. Add roasted bell peppers and stir.
2. Add broth and 6 cups of water and some herbs of choice. Bring to boil. Season with salt and pepper.
3. Puree in small batches and briefly reheat if needed.
4. For a richer flavor, add some creamer or half & half.
Optional: garnish with fresh chopped basil and enjoy with a slice of your favorite bread.
