Roasted red pepper soup

photo

First, let me say: I hate soup. You can dress it up however you like—put it in a bowl, add some toppings and a spoon—but it’s basically a chunky beverage. I have never eaten  a meal of soup—no matter how hearty—and thought, “I am so satisfied right now.” Nope, it’s usually like, “Interesting liquid pre-dinner. Now where’s the actual dinner?”

So, why the soup recipe? It all comes down to math. Grab your calculators, people—we’re ’bout to talk equations.

Complete the following: 1 miserable head cold  +  (23 inches of snowfall / 48 hours)   8 remaining WW Points  x  0 interest in cooking = roasted red pepper soup

It’s the “new math.” Learn it.

I put this one together on my own; it’s rich , smoky, flavorful, and very, very easy. It’s on the thin side, so if you want your soup to be hella thick , you should probably use cream or half & half instead of milk. That said, my version has a fraction of the Points, which you can then spend on a warm, toasty chunk of break for dipping… and doesn’t that sound like a better use of calories? I thought so.

Ingredients

  • 1 jar roasted red peppers, packed in water, drained, 16 oz.
  • 1 cup chicken or vegetable broth
  • 1 cup low-fat or 1% milk
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 t. butter
  • Basil (to taste, about 1 t.)
  • Salt (to taste, about 1 t.)

Recipe

Heat butter in medium saucepan. Add onion and cook 3-4 minutes, or until soft. Add garlic and cook another 1-2 minutes, stirring regularly.

Reduce heat. Add remaining ingredients except milk—peppers, broth, basil, and salt. Let simmer for about 20 minutes. Remove from heat and cool slightly.

Pour mixture from pan into food processor or blender; process until smooth. Pour back into a saucepan or a crock pot, add milk, and stir to combine. Heat on low (stirring occasionally) until you’re ready to eat—I let mine go for about an hour.

Top with a dollop of Greek yogurt and some fresh basil. Add croutons, toasted pita, or bread for dipping, if desired.

 

 

Advertisements

2 thoughts on “Roasted red pepper soup

  1. Marcia Goodrich says:

    Wow! You made that up? It sounds awesome.

  2. Maria says:

    I’m so PUMPED you’re posting again! I personally loooooooooooooove soup, but I understand that people don’t find it filling. My soups are usually loaded with so many veggies and rice or potatoes that they’re barely recognizable as soup. This looks so tasty!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: