Name: Easy Roasted Red Pepper & Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 yellow onion, chopped; 4 cloves garlic, chopped; 2 stalks celery, chopped; 1-12oz. jar roasted red peppers (or 1 serving of homemade); 28 oz. crushed tomatoes, canned; 4 cups vegetable broth (or any broth of choice); 1/2 cup fresh basil; 1/2 tsp onion powder; Salt & pepper, to taste; 1 cup half & half, optional

Ingredients

Scale

1 Tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
1–12oz. jar roasted red peppers (or 1 serving of homemade)
28 oz. crushed tomatoes, canned
4 cups vegetable broth (or any broth of choice)
1/2 cup fresh basil
1/2 tsp onion powder
Salt & pepper, to taste
1 cup half & half, optional

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Instructions

In a large pot, heat oil over medium heat.
Add onion, garlic & celery and saute for 3-4 minutes until onion starts turning translucent.
Add red peppers, tomatoes, broth, basil, & spices. Stir to combine and bring to a simmer.
Blend mixture using an immersion blender (if you don’t have one, you should, but you can place soup in a blender and then back in the pot), turn heat down, and simmer for 10 minutes to allow flavors to blend.
Add salt & pepper, to taste and if you prefer a creamier soup, add in half & half.

Notes

Calorie/Macro Info
141 calories
4g protein
24g carbohydrates
4g fat

Nutrition

Serving Size: 2 cups