Creamy Roasted Red Pepper & Tomato Soup
This bright red soup is full of disease fighting
antioxidants.  According to the Mayo Clinic, red
vegetables, like tomatoes and bell peppers, may
help reduce the risk of diabetes, osteoporosis, and
heart disease.
Make a big pot of this soup and freeze some for a
rainy day!
Ingredients:
2 cloves Garlic, minced
1 medium Onion, minced
2 tbs Olive Oil
4 Red Bell Peppers, roasted and diced
1-28oz can Roasted Diced Tomatoes
4 cups Bone Broth
2 tsp Basil, dried
1 tsp Smoked Paprika
2 tsp Turmeric, powder
1/2 tsp Salt
1/2 tsp Black Pepper, freshly ground
Instructions:
1. Place the oil in a large pot, add onion and garlic.
Saute over medium heat until tender.
2. Add the remaining ingredients to the pot, stirring
well to combine, and simmer for 20 minutes.
3. Blend the soup with an immersion blender until
creamy and pureed.
4. Add additional salt and pepper to taste if needed.
Serve with fresh herbs and/or top with cheese of
your choice. Â My favorite flavor combination is basil
and goat cheese.
*Roast your own peppers face down on a baking
sheet. Broil until skin is black and then place in a
sealed container allowing the peppers to steam and
cool before using. Alternately, buy a large jar of
roasted red peppers and save some time.
