Tomato and Roasted Red Pepper Soup
Ingredients:
- 4 large tomatoes
- 2 red peppers, roasted, seeded and peeled
- 1/2 onion, chopped
- 1 cup water
- 1/2 teaspoon dried basil
- salt & pepper
- 1 can evaporated nonfat milk
- In a large pot, bring some water to a boil. Put the whole tomatoes in and boil for a few minutes. Transfer the tomatoes to an ice bath. This will help you to peel them. Peel and chop the tomatoes, remove seeds.
- Place the chopped tomatoes into a clean pot. Add the roasted red peppers, onion, water, dried basil and some salt to taste. Bring to a boil, then reduce to simmer. Cook for about 20 minutes until the tomatoes are tender/soft. (Cook longer if you want a really smooth soup. I like mine with texture so the tomatoes are soft but do not disintegrate.) Puree with a stick blender.
- Add the evaporated nonfat milk and continue to simmer until the soup is heated through again. Add salt and pepper to taste.
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