Here's how Roasted Red Pepper and Tomato Soup may help you in weight loss
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Before you jump to Roasted Red Pepper and Tomato Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to roasted red pepper and tomato soup recipe. To make roasted red pepper and tomato soup you only need 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Roasted Red Pepper and Tomato Soup:
- Use 4 large red bell peppers
- Take 8 large plum tomatoes, halved lengthwise
- You need 1 red onion, cut into 6 wedges
- Use 4 large cloves garlic, unpeeled
- Provide 2 tsp EVOO : o
- Get 3 c low-sodium vegetable or chicken stock
- Use 2 tsp finely chopped fresh sage
- Take to taste black pepper
Instructions to make Roasted Red Pepper and Tomato Soup:
- 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.
- 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.
- 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.
- Transfer veggies to sauce pan and stir in stock and sage. Heat soup until simmering. Add pepper to taste.
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