Roasted Red Pepper and Tomato Soup From Blendtec

Ingredients

3   cloves  

garlic

1   medium  

onion, roughly chopped

2   lbs  

tomatoes, quartered

2    

red peppers, deseeded and roughly chopped

1   tbsp  

olive oil

1⁄2   c  

vegetable broth

1⁄2   c  

low-fat milk

3⁄4   tsp  

kosher or sea salt

1⁄4   tsp  

ground black pepper

1⁄8   tsp  

paprika

INSTRUCTIONS

Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour. Remove from oven, and allow to cool. Transfer roasted vegetables to WildSide jar, secure lid, and select "Soups." Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan, and simmer for 20 minutes to enhance flavor of soup. 

NUTRITIONAL INFORMATION

• Servings 4.0
 
• Sodium 442 mg
• Serving Size 1 c
 
• Carbohydrates 21.5 g
• Calories 134
 
• Fiber 5 g
• Fat 4 g
 
• Sugar 14.5 g
• Saturated Fat 500 mg
 
• Protein 4.5 g
• Cholesterol 2 mg

VARIATIONS

For a vegan version of this soup, replace low-fat milk with ½ cup coconut milk. 

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