Roasted Red Pepper and Tomato Soup

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 tablespoons olive oil
3 tablespoons all purpose flour
1 small onion choppedPeeled, washed, and chopped
2 large red bell peppersWashed, trimmed and diced
2 cloves garlicWashed, peeled and minced
2-28 oz. cans crushed tomatoes
2 teaspoons dried thyme
4 Cups low sodium chicken broth or vegetable broth
1 teaspoon paprika
1/2 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sugar
1/2 cup light sour cream 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Rub red bell peppers with olive oil and put them under the broiler, turn to get all sides brown. 
2In large pot over medium heat, olive oil. Add onion, and sauté until tender but not browned (6-8 min.) Stir in garlic and flour. Cook 1 minute. 
3Add tomatoes, bell peppers, thyme, paprika, salt, black pepper, and sugar and broth. 
4Bring to a boil and reduce to a simmer and cover. Simmer approx. 25 min.
5Puree soup in batches in blender or food processor.
6Reheat.Cook until internal temperature reaches 135°F.
7Pour soup into bowls and add sour cream as a garnish
To make this recipe gluten free: Use GF broth and GF flour. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates