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36
Roasted Tomato and Red Pepper Soup
Simple to prepare – this soup can be enjoyed hot or cold.
Makes about 5 cups
4 large red peppers, about 2½ pounds
5 large plum tomatoes, about 1½ pounds
1 large shallot, peeled
4 large garlic cloves, crushed
1 cup chicken broth low sodium
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 425°F.
2. Put the peppers, tomatoes, shallot and garlic on a lined baking sheet
and place in the oven. Roast for about 45 minutes, until all vegetables
are slightly charred.
3. Transfer peppers to a stainless bowl and cover with plastic wrap, allow
to sit for about 30 minutes to steam and loosen the skins. Remove and
discard the pepper skins and seeds. Remove the skins and core of the
tomatoes.
4. Put the roasted vegetables in a saucepan. Using the blending shafts,
select Speed 5 and blend to purée. Stir in the chicken broth, salt and
pepper and turn heat onto medium. Heat soup until hot.
5. Remove from heat and blend again on Speed 5 for about 1 minute until
completely smooth.
6. Taste and adjust seasoning and texture as desired.
Nutritional information per serving (about 1 cup):
Calories 68 (11% from fat) • carb. 13g s• sugars 8g • pro. 3g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 389mg • calc. 20mg • fiber 4g
Winter White Bean Soup
A rich and creamy soup, serve with a nice crusty loaf of breads.
Makes about 6 cups
4 slices bacon, finely chopped
1 garlic clove, peeled
1 medium onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1½ teaspoons olive oil, divided
½ teaspoon kosher salt, divided
1 tablespoon dry white wine, or vermouth
2 cans (15.5 oz cannellini beans drained
(or 1 pound dried, soaked overnight)*
1 rosemary sprig
1 bay leaf
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