Roasted Red Pepper Tomato Soup

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From start to finish, this nutrient-packed soup, with less than 100 calories per delicious cup, is done in less than 30 minutes.  As such, I find it an ideal soup for a quick & easy lunch – and as with all tomato soups, a grilled cheese sandwich is a wonderful plate partner. Red peppers and tomatoes also pair beautifully. Not only are they complimentary in color, the sweetness of the pepper tempers the acid in the tomato. Add a handful of spinach and topping of feta and you have a simple soup with a sophisticated flair.

Red peppers and tomatoes also pair beautifully. Not only are they complimentary in color, the sweetness of the pepper tempers the acid in the tomato. Add a handful of spinach and topping of feta and you have a simple soup with a sophisticated flair.

Leftovers keep well for several days in the fridge. Add a cup to start a dinner, or heat a cupful up for a satisfying afternoon snack. With so few calories (and just 1 Smart Point), it’s a lovely soup to have on hand.

Makes 4 servings

2 teaspoons olive oil
½ cup chopped onion
2 garlic cloves, minced
1 medium carrot, finely grated
2/3 cup roasted red peppers, chopped
1 (14-ounce) can no-salt diced tomatoes
1 (14-ounce) reduced-sodium chicken broth
1 teaspoon dried basil
¼ teaspoon black pepper
¾ teaspoon cornstarch
1 cup fresh spinach leaves, cut into ½ inch ribbons
¼ cup crumbled reduced fat feta cheese

1. Heat the oil in a medium soup pot over medium heat. Add the onion and sauté 3 to 4 minutes, or until slightly softened and translucent. Add the garlic and carrot, sauté another 2 minutes, and then add the red peppers, tomatoes, broth, basil, and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

2. Transfer the hot soup to a blender, or use an immersion blender, and blend until smooth. Mix the cornstarch with one 1 tablespoon of water, return the pureed soup to the pot if using a blender, and stir in the cornstarch mixture. Bring the bisque to a low simmer for 1 to 2 minutes until thickened and warm. Stir in the spinach and simmer one additional minute to wilt spinach.

3. Crumble feta on top of soup just before serving.

Marlene Says: Jars of roasted red peppers come in many sizes. An 8-ounce jar, drained, yields about 2/3 cup. Leftover peppers can be used in salads or layered on sandwiches for extra flavor!

 

Nutrition Information Per Serving (1 generous cup):    Calories 90 | Carbohydrate 12g (Sugars 7g) | Total Fat 3.5g (Sat Fat 1g) | Protein 5g | Fiber 3g | Cholesterol 5mg | Sodium 550mg | Food Exchanges: Starch, Fruit, Lean Meat, Fat | Carbohydrate Choices: | Weight Watcher Plus Point Comparison: 2 Smart Points: 1

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