Roasted Red Pepper Soup

Published in Recipes by Chere Bork MS, RDN on February 12, 2013
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This recipe from the 5 Ingredients for Healthy Living cookbook is perfect if you want to eat red in Feb.

This soup gives you the perfect starter to your Valentine’s Day’s dinner. Throw on a couple of steaks, bake some spuds and serve your fav veggie and of course room for chocolate.

This soup is perfect for Valentine’s day and heart month as it is lycopene rich. Tomatoes, especially cooked tomatoes are excellent sources of lycopene.  Red peppers are a fantastic source too. Studies show that people with the highest intake of lycopene based foods have greater protection from heart disease. Food is love! Serve this soup to people that matter the most to you.

  • 2 red bell peppers, blackened and skins removed
  • 14 oz pasta ready, chunky tomatoes with spicy red pepper (Adore spicy Trader Joe’s brand)
  • 6 oz. tomato paste
  • 2 cloves garlic, minced
  • 3 cups low sodium chicken broth

Place red peppers in food processor and puree until smooth. Place all ingredients in saucepan over medium heat and bring to a boil. Reduce heat to low and simmer 15 minutes. Adjust seasonings to your taste. Makes six servings.

After you blacken the peppers place them in a bag to steam off the skins. When they are cool, they are easy to peel.

 

Pulverize the pepers after you remove the skins.
Place all the ingredients in the pot
Chris Gasser happily enjoyed the Roasted Red Pepper Soup despite the Packer’s loss.

Nutrition: 79 Calories; 4.7 gm Protein; 0.9 gm Fat; 13 gm Carbohydrate; 388 mg Sodium

 

 

From Chere Bork

I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”

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