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.
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