Roasted Red Pepper Soup
This soup is wonderfully flexible! Want more bang for your buck? Add in 2 more cups of vegetable stock for a bigger serving size without increasing the calorie count. Want a thicker soup? Don’t puree the vegetables for as long before boiling the soup. Don’t want your soup as creamy or want to cut down on calories? Ditch the milk!
- 1 yellow onion
- 2 red peppers
- 8 roma tomatoes
- 2 cloves of garlic
- 3 tbsp olive oil
- 2 c vegetable stock (4 cups if you would like to make a larger serving to help with calorie control)
- 1/2 cup milk
- 1 tsp red wine vinegar
- Salt (to taste)
- Pepper (to taste)
- Oregano (1 1/2 tbsp. suggested)
- Thyme (1 tbsp. suggested)
- Optional – shredded cheese (sharp cheddar or gouda is best)
- Preheat your oven to 400 degrees.
- Chop up the veggies and garlic and add them to a large bowl. Add in olive oil and mix with your hands (yes this is messy but also ridiculously fun!).
- When thoroughly mixed, add to a baking dish and spread out evenly. Bake at 400 degrees for 30 minutes. Remove from oven and allow to cool.
- Once cooled, pulse your roasted vegetables through a food processor. Continue to do so until desired consistency is reached.
- Transfer to a pot on your stove. Add in 2 cups of vegetable stock (again you can add 4 here if you would like to make the soup serving larger), red wine vinegar, milk (if desired), and your seasonings to reach your desired flavor.
- Bring to a boil and reduce heat – simmer for 20 minutes.
- Serve with your favorite shredded cheese and bread as desired.
This recipe yields four servings and freezes very well. Serve it in your favorite mug for a hug in a mug on a gloomy day.