Prep 10 mins
Cook 40 mins
This recipe is adapted from a one I found in Jane Pettigrew's "Souped Up." We enjoyed our soup with grilled cheese sandwiches, but I'm sure you could eat two or three servings of this and have a filling lunch.
- 29.58 ml olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 orange pepper, chopped
- 1 garlic clove, minced
- 3 tomatoes, chopped
- 44.37 ml crushed tomatoes
- 29.58 ml whole wheat flour
- 1.23 ml red pepper flakes (or more)
- thyme, to taste (I used my "dash" measuring spoon and that was too much, shake lightly!)
- salt, to taste
- ground pepper, to taste
- basil, to taste
- 473.18 ml 99% fat-free chicken broth
- Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.
- Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.
- Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.
- Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.