Pepper and Tomato Soup

Pepper and Tomato Soup 

Adapted from a recipe in Jane Pettigrew's "Souped Up"

2 tablespoons olive oil
1/2 large onion, chopped
1/2 green pepper, chopped
1 orange pepper, chopped
1 garlic clove, minced
3 tomatoes, chopped
3 tablespoons crushed tomatoes
2 tablespoons whole wheat flour
1/4 teaspoon red pepper flakes
thyme (I used my "dash" measuring spoon and that was too much, so shake lightly!)
salt, to taste
ground pepper, to taste
basil, to taste
2 cups 99% fat-free, reduced-sodium chicken broth



Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.

Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 tablespoons of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.

Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.

Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.


Amount Per Recipe: 11 Servings (1/2 Cup Per Serving)
Amount Per Serving: Calories 43.4, Total Fat 2.6 g, Sodium 101.4 mg4, Total Carbohydrate 4.7 g, Dietary Fiber 0.9 g, Sugars 1.5 g, Protein 0.9 g