Roasted Tomato And Red Pepper Soup -

Roasted Tomato And Red Pepper Soup

For a creamier soup, purée all of the mixture.

Ingredients

4 red bell peppers, halved and seeded
2 Roma tomatoes, halved and seeded
1 tablespoon olive oil
½ small onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 cups (500 ml) low-sodium chicken broth or fat-free milk
2 tablespoons cornstarch
½ cup (120 ml) water
2 tablespoons chopped fresh chives or green onion tops, for garnish

Details

Serves: 6

Method

Preheat broiler. Place bell peppers and tomato halves, cut side down, on a broiler rack. Broil until skin blisters evenly, turning with tongs if needed. Cool slightly and scrape off skin. Coarsely chop peppers and tomatoes.

In a large saucepan, heat oil and sauté onion, celery and garlic. Add peppers and tomatoes and cook about 2 minutes. Add chicken broth or milk, reduce heat, and simmer about 15 minutes. Dissolve cornstarch in water; slowly pour into tomato mixture. Stirring constantly, cook until thickened.

Remove from heat and cool slightly. Purée about one-fourth of mixture in a food processor or blender and return to pan. Blend together and heat. Serve at once, garnished with chopped chives.

Each serving contains:- Cal.74, Cal. from Fat 27, Protein 2g, Carb.11g, Total Fiber 2g, Total Fat 3g, Sat. Fat 1g, Chol.1mg, Sodium 47mg

Related food category:

• Soup