Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Yield: 4 servings
Cuisine: American
Ingredients: 4 large red bell peppers; 8 large plum tomatoes, halved lengthwise; 1 red onion, cut into 6 wedges; 4 large cloves garlic, unpeeled; 2 tsp EVOO : o; 3 c low-sodium vegetable or chicken stock; 2 tsp finely chopped fresh sage; to taste black pepper

Sue @cook_3874779

Columbus, Ohio

6 net carbs
My adaptation of recipe from Brainpower Cookbook

Sue @cook_3874779

Columbus, Ohio

6 net carbs
My adaptation of recipe from Brainpower Cookbook

Saved

Ingredients

4 servings

4large red bell peppers
8large plum tomatoes, halved lengthwise
1red onion, cut into 6 wedges
4large cloves garlic, unpeeled
2 tspEVOO : o
3 clow-sodium vegetable or chicken stock
2 tspfinely chopped fresh sage
to tasteblack pepper

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Steps

1

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place the whole peppers and tomatoes cut side up on sheet. Bake 20 min.
2

Add garlic and onion to baking sheet and drizzle with oil. Bake 40 min., turning peppers once, until peppers and tomatoes are very soft and onion is tender. Set aside to cool.
3

Peel peppers discarding seeds and white membrane. Peel tomatoes. Puree in food processor with onions. Squeeze in garlic pulp and puree all veggies until smooth.
4

Transfer veggies to sauce pan and stir in stock and sage. Heat soup until simmering. Add pepper to taste.

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Cooksnaps

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Sue @cook_3874779

on July 04, 2016 23:16

Columbus, Ohio

I'm always looking for new and good-tasting low-carb alternative recipes. Most of my recipes are from books like the "Wheat Belly Cook Book" or others I find on the internet. I tend to tweak most recipes and will share all my experiments!