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 chopped | Peeled, washed, and chopped |
| 2 large red bell peppers | Washed, trimmed and diced |
| 2 cloves garlic | Washed, 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 |
| 1 | Rub red bell peppers with olive oil and put them under the broiler, turn to get all sides brown. | |
| 2 | In 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. | |
| 3 | Add tomatoes, bell peppers, thyme, paprika, salt, black pepper, and sugar and broth. | |
| 4 | Bring to a boil and reduce to a simmer and cover. | Simmer approx. 25 min. |
| 5 | Puree soup in batches in blender or food processor. | |
| 6 | Reheat. | Cook until internal temperature reaches 135°F. |
| 7 | Pour soup into bowls and add sour cream as a garnish |
Posted in Soup Recipes
