Prep time:
10 min
Cook time:
35 min
Total time:
45 min
Makes:
6 servings

Tomato and Roasted Pepper Soup

Ingredients

1 tablespoon
Soybean oil
1
Onion (small), diced
1 clove
Garlic, chopped
1 can
Peeled unsalted tomatoes, undrained (28 oz.)
1⁄2 cup
Roasted red peppers (chopped)
1⁄4 cup
Fresh basil leaves (packed)
2 cups
Low sodium vegetable or chicken broth
2 cups
Plain soymilk
1 teaspoon
Salt and Pepper (to taste)

Instructions for Tomato and Roasted Pepper Soup

Heat soybean oil in large saucepan over medium heat. Add onions and garlic and cook for 2 to 3 minutes until soft.

Place onions, garlic, tomatoes, red peppers, basil and vegetable broth in food processor or blender. Puree for 30 seconds until smooth.

Return to saucepan and heat over medium heat. Add soymilk and cook, stirring occasionally, until soup begins to simmer. Season with salt and pepper, as desired.

Nutrition Per Serving: 

Calories
130
Protein
5g
Carbohydrate
19g
Fiber
4g
Fat
3.5g
Sat Fat
.5g
Cholesterol
0mg
Sodium
170mg
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