Nothing’s better than cozying up with a hot bowl of soup on a chilly day. In 30 minutes, cook up roasted red pepper tomato soup from Dietitian Debbie Dishes. It’s so easy and so good, you won’t be tired of this soup anytime soon! Up your soup game, and make it Instagram worthy by serving it alongside cheesy toast and fresh herbs.
Roasted Red Pepper Tomato Soup
- 2 tablespoons olive oil
- 1 medium leek (white only), thinly sliced
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can fire-roasted tomatoes
- 1 (13-ounce) jar roasted red peppers, drained
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper, to taste
In a large stock pot, add the olive oil. Stir in the leek and onion. Cook until softened and translucent, about 3–5 minutes.
Stir in the garlic, and cook for another minute. Turn off the heat and transfer to a food processor. Add tomatoes and red peppers, and purée until smooth.
Transfer back to the pot, and add the oregano and sugar. Bring to a gentle simmer. Add salt and pepper to taste and serve!
Serves: 5 | Serving Size: 1 cup
Per serving: Calories: 172; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 439mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 9g; Protein: 4g
Nutrition Bonus: Potassium: 52mg; Iron: 24%; Vitamin A: 24%; Vitamin C: 107%; Calcium: 10%