Tomato Roasted Red Pepper Soup with Basil

Tomato Roasted Red Pepper Soup with Basil

Serves 10

 

My Tomato Roasted Red Pepper Soup with Basil is filled with sweet and tangy flavors that give it real a ‘wow’ factor! It’s filled with antioxidants, low calorie and super-satisfying!

 

What You’ll Need:

A Baking Sheet

Tin Foil

A Large Soup Pot with a Cover

A Sharp Kitchen Knife

Measuring Cups and Spoons

A Wooden Spoon

A Blender

A Large Mixing Bowl

A Small Mixing Bowl

Plastic Wrap

A Whisk

Soup Bowls

 

Ingredients:

About 3 1/2 LBS Fresh Tomatoes, Chopped

3 Large Red Peppers

1 6-Ounce Can Organic Tomato Paste

3 Tbsp Olive Oil, Split

3 Medium Onions

2 Tsp Garlic

1 3/4 Cups + 1/4 Cup Cream Sherry or Marsala

5 Cups Veggie Broth

2 Tsp Sea Salt

1/2 Tsp White Pepper

1/4 Tsp Nutmeg

1 Tbsp Potato Starch or Arrowroot

1/2 Cup Fresh Chopped Basil

 

How To Put It Together:

1) Preheat the broiler to high. Line a baking sheet with foil – this will make clean up a breeze. Cut the red peppers in half and core them. Lay the peppers cut side down on the baking sheet. Drizzle about a tablespoon of the oil onto the peppers and rub it around each pepper half so that each is well covered in oil. Place the pepper under the broiler until well charred, about 10 minutes. Once the peppers are charred and the skin is mostly black, remove the pan from the oven and transfer the peppers to a large bowl and cover it with plastic wrap. Allow the peppers to cool a while you continue with the soup.

 

2) Preheat the soup pot over medium high heat. You will know that your pot is ready when you place your hand about one inch from the pot’s surface and you feel heat radiating from it. Add the balance of the oil; swirl it around the pan. To the pot, add the onions: sauté until they are barely opaque. Add the chopped tomatoes; sauté them turning them over in the pot to ensure even cooking. Add the vegetable broth and 1 3/4 cups sherry or marsala; give the pot a stir. Whisk in the tomato paste, cover the pot and reduce the heat to medium. Let the pot simmer until the vegetables are soft and soup-like, about 30 – 40 minutes.

 

3) While the soup is simmering finish prepping the peppers. Remove the plastic wrap from the bowl and one by one peel the peppers. Don’t make yourself crazy if every little piece of skin doesn’t come off – no one will know… As you peel the peppers, place them into the blender. Puree the peppers to a liquid; stir the puree into the soup pot. Once the tomatoes are soft and soup-like,  remove it from the stove to cool until you can safely handle it. You can opt to do what I call a ‘quick cool’ to speed up the process. Pour the soup into a large bowl and put it in the freezer until cool.

 

4) Ladle a portion of soup into the blender until the blender is three-quarters full. Place a large mixing bowl nearby. Blend the soup in batches until totally smooth, pouring it into the mixing bowl as you go. Wipe out the pot with a paper towel and return the soup to the pot.

 

5) Place the soup over medium heat, cover it and bring it to a simmer. In a small bowl whisk together the balance of the sherry or marsala and the arrowroot; uncover the pot and stir the mixture into the soup. Add the sea salt, white pepper and nutmeg to the pot and give it a stir. Simmer about five minutes more then stir the fresh chopped basil.

 

6) Ladle the soup into six soup bowls.
 
7) Serve and enjoy!

 

Nina’s Tasty Tip:

This soup freezes very well. To freeze: Cool it and ladle it into one cup airtight containers. It will keep for at least 6 months.

 

Nutrition:

• 187 Calories
• 3 grams of Protein
• 23 grams of Total Carbohydrates
• 11 grams of Sugar
• 4 grams of Fiber
• 5 grams of Total Fat
• 1 gram of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 540 mg of Sodium
• 150% RDA Vitamin C
• 69% RDA Vitamin A
• 31% RDA Vitamin K
• 22% RDA Potassium
• 22% RDA Sodium
• 21% RDA Manganese
• 18% RDA Vitamin B6
• 15% RDA Vitamin E
• 14% RDA Folate
• 11% RDA Niacin
• 10% RDA Magnesium
• 10% RDA Copper
• Glycemic load: 7