Appetizers / Soups / Salads

Creamy Roasted Red Pepper and Tomato Soup is for Soup.

Creamy Roasted Red Pepper and Tomato Soup takes 15 minutes to prepare.

Creamy Roasted Red Pepper and Tomato Soup takes 15 minutes to cook.

Creamy Roasted Red Pepper and Tomato Soup makes 8 servings.

The ingredients for Creamy Roasted Red Pepper and Tomato Soup are:

4 red bell peppers, rinsed, stemmed, seeded, and halved
3 tablespoons olive oil
1 large sweet onion, peeled and chopped
4 cloves roasted garlic, peeled and minced
1 T tomato paste
1 can (28 oz.) Glen Muir Fire Roasted Diced Tomatoes (or equivalent of Hunts fire roasted diced)
1 tablespoon smoked paprika
1/8 tsp. sugar
2 cups fat free chicken broth or veggie broth
1 c. Swanson 25 % reduced fat Cream Starter
2 teaspoons fresh lemon juice
1 T butter
1 T Flour
Salt and pepper

Here is how you make Creamy Roasted Red Pepper and Tomato Soup:

Preparation1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, the tomato paste and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.3. In a blender or food processor, pur?e the soup in small batches until smooth. Return pur?e to the pan and stir in broth, sugar and lemon juice. Combine 1 T butter with 1 T flour until it makes a paste. Drop into soup along with broth to thicken soup. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and serveDo-ahead tips: Make soup up to 3 days ahead. Store airtight in the refrigerator. Reheat before serving.Serving Size:?8 1-cup servings

The nutritional information for Creamy Roasted Red Pepper and Tomato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.1

• Total Fat: 8.2 g
• Cholesterol: 7.6 mg
• Sodium: 352.7 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.0 g
• Protein: 2.3 g