roasted red pepper and tomato soup

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NuStart · Recipes · Soups

Roasted Red Pepper and Tomato Soup

Stovetop · ~30 min · Serves 5 · about 1¼ cups each

Protein 4 g · Fiber 3 g · Calories 160 · Sodium about 490 mg

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Ingredients

  • 2 Tbsp butter
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp flour
  • 2 cans (15 oz each) crushed tomatoes
  • 12 oz jar roasted red peppers, drained
  • 2 cups low-sodium vegetable broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
  • ¼ tsp dried basil
  • ⅛ tsp dried thyme
  • Pepper to taste
  • 1 cup whole milk (optional)

Directions

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  1. Melt the butter in a large pot over medium heat and sauté the onion and garlic until translucent.
  2. Add the flour and cook 1–2 minutes, stirring, until it forms a paste.
  3. Add the tomatoes and red peppers, stir, then purée (in a blender or with an immersion blender).
  4. Add the broth and seasonings, stir, and bring to a simmer. Stir in the milk for a creamier texture, if desired.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce

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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.

Per-serving values are approximate and vary with brand, variety, and preparation.