Monday, July 16, 2012

Tomato and Roasted Red Pepper Soup

Sprouts has beautiful vine-ripened tomatoes on sale.  And I have a ton of roasted red peppers from their sale a couple weeks ago.  Pair that with some fresh homemade bread and you've got a yummy Meatless Monday meal.

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
Directions:
  • 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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