Roasted Red Pepper Soup (Weight Watcher Core Friendly!) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a sweet and savory red pepper soup that features red onions and balsamic vinegar, along with easy to use bottled red peppers. I adapted this from a sauce recipe that I often use on chicken and pasta meals. If you want to make something more indulgent, replace the skim milk with half and half or heavy cream. Yum! Ingredients:
3 teaspoons olive oil |
1 cup finely chopped red onion |
11 ounces roasted red peppers, roughly chopped |
1 tablespoon balsamic vinegar |
1/2 teaspoon dried basil |
2 cups skim milk |
2 tablespoons tomato paste |
1 teaspoon asian chili-garlic sauce (or hot sauce to taste) |
Directions:
1. Heat the olive oil in a skillet or saucepan on medium high heat.
2. Add the onions and cook about 8 minutes or until completely soft and cooked through.
3. Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
4. Remove the pan from the cooktop and allow it to cool for 5 minutes.
5. While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
6. Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
7. Pour the red pepper mixture back into the pan and heat until warm.
8. Slowly pour the milk mixture into the pan and whisk until completely blended.
9. Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!
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