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.
- 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.)
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.