Red Pepper Tomato Soup Recipe

Red Pepper Tomato Soup Recipe photo by Taste of Home

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Vine-ripened plum tomatoes punched up with peppers, garlic and rice wine vinegar make this smooth soup from Irvine, California’s Jane Shapton a summer standout. Serve with cheesy garlic breadsticks and a tossed salad for supper.

This recipe is:

Diabetic Friendly

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Red Pepper Tomato Soup Recipe

Prep: 30 min. Cook: 15 min.

Yield: 5 Servings

30 15 45

Ingredients

2 medium sweet red peppers
2 cups water
10 plum tomatoes
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons minced fresh basil
1/2 cup shredded part-skim mozzarella cheese

Directions

Broil red peppers 4 in. from the heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
In a large saucepan, bring water to a boil. Add tomatoes; cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry.
In the same pan, combine the roasted peppers, tomatoes, Anaheim pepper and garlic; heat through. Stir in the broth and vinegar; heat through. Stir in basil. Cool slightly.
In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese. Yield: 5 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup equals 80 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 253 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 lean meat.

Originally published as Red Pepper Tomato Soup in Cooking for 2 Summer 2006, p16