Tastebud-Exploding Tomato Soup
This quick and healthy Tomato and Roasted Red Pepper Soup is full of rich flavors and nutrients, making it the perfect meal for busy days when you want something comforting and wholesome. Enjoy it as a light lunch or paired with your favorite sandwich for a complete, delicious meal! Your tastebuds will thank you!
Tastebud-Exploding Tomato Soup
Description
This quick and healthy Tomato and Roasted Red Pepper Soup is full of rich flavors and nutrients, making it the perfect meal for busy days when you want something comforting and wholesome. Enjoy it as a light lunch or paired with your favorite sandwich for a complete, delicious meal! Your tastebuds will thank you!
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tsp minced garlic, or from jar
- 1 jar (12 oz) roasted red peppers, drained and roughly chopped
- 1 can (15 oz) diced tomatoes (no added sugar or salt)
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika (for extra depth of flavor)
- pinch of salt and pepper to taste
- 1/2 cup unsweetened almond milk or low-fat milk (for creaminess)
- 1 tbsp fresh basil, chopped (optional, for garnish)
Instructions
- Sauté the Aromatics: Add EVOO to a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add Roasted Red Peppers and Tomatoes: Stir in the chopped roasted red peppers and the can of diced tomatoes (with their juices). Cook for 2-3 minutes, allowing the flavors to combine.
- Simmer the Soup: Pour in the vegetable broth and bring the soup to a simmer. Add the dried basil, oregano, smoked paprika, salt, and pepper. Let the soup simmer for 10-15 minutes, allowing all the flavors to meld together.
- Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches. Blend until the soup is creamy and velvety.
- Add Creaminess: Once blended, return the soup to the pot and stir in the almond milk (or milk of your choice) to give the soup a creamy texture. Adjust the seasoning with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped basil, if desired. Serve hot with whole-grain crackers or a light side salad. Keep additional milk of choice on the side for extra creaminess if needed.
Notes
- Add Protein: To make the soup more filling, add a can of drained and rinsed white beans, chickpeas, or grilled chicken.
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Did you know: Tomatoes are an excellent source of Lycopene, which has been shown to improve cardiovascular health and prevent certain cancers.
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