Red Pepper and Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Low-fat recipe from Self magazine. I've added garlic and lemon zest to the original recipe to give it a bit more kick. I typically serve with garlic ciabiatta bread. Ingredients:
4 cups store bought roasted pepper and tomato soup (pacific natural is the brand i've used) |
1 1/3 cups cooked wild rice |
3/4 cup sliced mushrooms |
3/4 cup firm tofu or 3/4 cup extra firm tofu |
zest from one lemon |
3 garlic cloves, chopped |
salt |
black pepper |
crushed red pepper flakes (optional) |
Directions:
1. Pour soup in a pot.
2. Add cooked wild rice.
3. Add mushrooms.
4. Add tofu.
5. Add garlic.
6. Simmer over medium heat; about 15 minutes.
7. Add lemon zest.
8. Add salt, black pepper, and crushed red pepper to liking.
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