5-Minute Roasted Red Pepper & Tomato Soup
A fast, flavorful soup that's made in a blender
Ingredients
- 1 cup roasted piquillo peppers drained
- 3/4 cup fire-roasted tomatoes crushed or diced
- 3/4 cup hummus plain/garlic, one 7-8 ounce container
- 2 cups low sodium vegetable stock or chicken if preferred
- salt to taste
- 1/4 cup crumbled feta cheese
- 2 tablespoons sliced fresh basil leaves
- 1/2 cup fresh croutons
Instructions
- Combine the roasted peppers, crushed tomatoes, hummus, and vegetable stock in a high-speed blender and blend for 30 seconds or until smooth.
- Pour the soup into a saucepan and bring it to a boil gently, over medium-high heat, stirring occasionally.
- Taste the soup and season with salt as needed.
- Spoon into bowls or cups, and garnish with feta cheese, fresh basil, and croutons.
Notes
This recipe makes about 4 cups.
If your blender has a soup setting, use it to heat the soup instead of heating it on the stove.
Store leftover soup in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Serving: 0gCalories: 153kcalCarbohydrates: 15gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 898mgPotassium: 271mgFiber: 4gSugar: 1gVitamin A: 483IUVitamin C: 17mgCalcium: 102mgIron: 2mg
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