Roasted Red Pepper Soup (Weight Watcher Core Friendly!)

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READY IN: 20mins
SERVES: 4
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
  • 3
    teaspoons olive oil
  • 1
    cup finely chopped red onion
  • 11
    ounces roasted red peppers, roughly chopped
  • 1
    tablespoon balsamic vinegar
  • 12
    teaspoon dried basil
  • 2
    cups skim milk
  • 2
    tablespoons tomato paste
  • 1
    teaspoon asian chili-garlic sauce (or hot sauce to taste)
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DIRECTIONS

  • Heat the olive oil in a skillet or saucepan on medium high heat.
  • Add the onions and cook about 8 minutes or until completely soft and cooked through.
  • Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
  • Remove the pan from the cooktop and allow it to cool for 5 minutes.
  • While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
  • Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
  • Pour the red pepper mixture back into the pan and heat until warm.
  • Slowly pour the milk mixture into the pan and whisk until completely blended.
  • Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!
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