Roasted Red Pepper and Tomato SoupMake this delicious soup with fresh produce from your local farmer's market.
Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour. Remove from oven, and allow to cool.
Transfer roasted vegetables to WildSide jar, secure lid, and select "Soup."
Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan. Simmer for 20 minutes to enhance flavor of soup.
- Servings 4.0
- Sodium 442 mg
- Serving Size 1 c
- Carbohydrates 21.5 g
- Calories 134
- Fiber 5 g
- Fat 4 g
- Sugar 14.5 g
- Saturated Fat 0.5 g
- Protein 4.5 g
- Cholesterol 2 mg
For a vegan version of this soup, replace low-fat milk with ½ cup coconut milk.
Signup for our email list and receive recipes, tips & an occasional marketing message.