Tomato Soup with Roasted Red Peppers and Garlic
Prep Time
15mins
Time to Table
45mins
Servings
8 (1 cup per serving)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 5 garlic cloves
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 28 ounce can petite diced tomatoes, drained
- 15 ounce can tomato puree
- 2 cups 100% vegetable juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon cracked black pepper
- 1/2 cup Daisy Sour Cream
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 5 garlic cloves
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 28 ounce can petite diced tomatoes, drained
- 15 ounce can tomato puree
- 2 cups 100% vegetable juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon cracked black pepper
- 1/2 cup Daisy Sour Cream
Directions
- In a Dutch oven place the olive oil, onions, and garlic. Cook over medium heat, stirring frequently, until the onions are softened and garlic cloves are lightly browned (9 to 11 minutes).
- Add the roasted peppers, sun-dried tomatoes, diced tomatoes, and tomato puree. Continue cooking until tomato mixture comes to a boil; lower the heat to medium low and cook for 5 minutes.
- Remove the mixture from the heat. Strain the mixture, in batches, catching the tomato liquid in a 4-cup glass measure. Discard the solids. Pour the reserved tomato liquid back into the Dutch oven. Stir in the vegetable juice, red wine vinegar, salt, sugar, and pepper. Bring to a boil; heat for 8 to 10 minutes or until hot and heated through.
- Ladle the soup into soup bowls and garnish with a dollop of sour cream. Serve immediately.
- Calories:111
- Cholesterol:10
- Dietary Fiber:2
- Protein:3
- Sodium:775
- Total Carbohydrate:12
- Total Fat:6
