Gail Greenblatt, a local foodie, shares her recipe for Roasted Red Pepper Soup.
ROASTED RED PEPPER SOUP
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 12-ounce jar roasted red peppers, drained and diced
1 can diced tomatoes, may be flavored
1-2 cups chicken or vegetable broth
Salt and pepper, to taste
Plain low-fat yogurt for swirling on top
In a large microwave-safe bowl, stir the onion and garlic together in the oil. Cook on high 2-3 minutes until softened.
Stir in the peppers and tomatoes. Add 1 cup of broth.
Cook 5 minutes on high.
Stir, and cook 5 more minutes on medium setting.
Cool and puree with immersion blender.
Adjust seasoning to taste, and add more broth if necessary.
Can be served hot or cold.
Swirl yogurt on top, if desired.
Look for a new instructional video each Wednesday
Today: How to make Roasted Red Pepper Soup and last week’s Smoky White Bean Soup
May 26: How to make Moroccan Lentil Salad
June 2: How to make My Favorite Eggplant Spread