Red Pepper and Tomato Soup


Prep Time: 10 min.
Cook Time: 50 min.
Serves: 4
· 3 tablespoons olive oil
· 3 garlic cloves, diced
· ¼ cup diced celery
· ¼ cup diced onion
· 2 red peppers, seeded and diced
· 2 Roma tomatoes, diced
· 4 cups low-fat, low-sodium vegetable broth
· Salt and pepper to taste


In medium pot combine olive oil, garlic, celery and onion.  Cook on medium for 3 minutes.   Add the bell peppers and tomatoes and cook for 3 minutes.   Add the broth and salt and pepper.   Bring to a boil, reduce heat and simmer for 30 minutes.  Let mixture cool slightly, then puree in a blender or food processor, one third at a time.  Return pureed mixture to pot, add milk and simmer for 15 minutes.


Sprinkle with additional pepper to taste. Serve with croutons or crusts of sourdough bread.

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