Looking for a skinny soup that’ll fill you up? Then try out our exclusive recipe for a tomato red pepper soup for winter. This bright red soup is full of antioxidants and Vitamin C. It is super low in calories and can be a base for other soups. Add chicken, corn and tortilla for a Mexican flair or whole wheat pasta that kids will love.
- 1 tablespoon olive oil
- 1 onion – chopped
- 2 cloves garlic – chopped
- 1 12-oz jar roasted red peppers – drained
- 4-5 Roma tomatoes, halved
- 2 28-oz cans chopped tomatoes
- 1 -2 cups chicken broth
- ½ teaspoon red chili flakes
- 1 handful chopped fresh basil
Heat oven to 350 degrees. Place tomatoes and one clove of garlic on a sheet pan. Drizzle with olive oil and bake for 30 minutes.
Add olive oil and onion to large saucepan and saute over medium heat. Cook until onions are soft. Add garlic and sauté another minute. Add drained peppers, roasted tomatoes and canned tomatoes. Simmer 10 minutes and season with salt and pepper. Add one cup of chicken stock, red chili flakes and basil. Heat to a simmer.
Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor. Then re-heat the soup. Add more broth if necessary. Serve with fresh basil for garnish. Top with low fat sour cream, if desired.
Did you like this soup? Then read our post on 12 skinny soups to warm up your winter for even more recipes you’ll love.