Here is one of my secret diet weapons! Tomato and Roasted Red Pepper soup. Coming in at only 80 calories a cup. (That is exactly a cup in the photo by the way). It’s hearty and healthy and great with a half a turkey sammie for lunch.
#Paleo and #Whole30 Compliant
I am the queen of dieting, a crown I wear proudly. Proud now because I’ve lost about 25 pounds...can I hear a hell ya! It’s been slow and steady. A few here, a few there – gain a few, lose a few. (Full Disclosure: I had a rather icky surgery that helped me lose a few, but for the most part this weight loss was all about me and the desire to get healthy).
This soup is a lifesaver for dieting; tastes rich, but is whole and healthy. Make a double batch if you can, it freezes really well. Once you make it the first time, you most likely won’t even need a recipe the next time…it’s that basic and easy!
More soup for you? Check out these Top Fab Four Soups!
- 1 tablespoon olive oil
- 1 onion - chopped
- 2 cloves garlic - chopped
- 1 12 oz jar roasted red peppers - drained
- 2 28 oz cans chopped tomatoes I used San Marzano style
- 1 1/2 cups chicken broth
- 1/4 teaspoon red chili flakes - adjust to your taste
- 1 teaspoons handful chopped fresh basil or 2 dried more fresh basil for garnish
- In large soup pot or dutch oven add olive oil, and onion Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
- Add drained peppers and canned tomatoes. Simmer 10 minutes and season with salt and pepper.
- Add 1 cup chicken stock, red chili flakes and basil - heat to a simmer.
- Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches). Re-heat soup. Add more broth if desired. Check for seasoning and adjust. Serve with fresh basil garnish.
- NOTE: This is also good with a little cream. Before blending, add 1/3 cup whole cream for a smoother texture. Adjust your calorie count accordingly.