Slow Cooker Roasted Red Pepper and Tomato Soup

• porcje: 6 servings
• czas aktywny: 45 minutes
• całkowity czas: 6 hours 45 minutes

Składniki

6 medium roma tomatoes (2 pounds total), cored and seeded

2 medium red peppers, halved and seeded,

1 sweet onion, quartered

1 jalapeno, halved and seeded (if desired)

2 cloves garlic

1 Tablespoons olive oil

salt and pepper

2 celery stalks, chopped

1 medium carrot, chopped

8 tablespoons (1/2 cup) tomato paste

2 cups reduced-sodium vegetable broth or chicken broth

2 teaspoons sugar

1 teaspoon Italian seasoning

Optional toppings: fresh basil, parmesean cheese, croutons or bread cubes.

Wskazówki

Preheat oven to 350 degrees

Place all vegetables and garlic onto sheet pan and coat with olive oil, salt and pepper.

Roast in the oven for 45 minutes or until tender and vegetables are slightly charred.

Scrap vegetables from baking sheet into slow cooker and add remaining ingredients. (Be sure to stir in tomato paste thoroughly)

Cook on low for 6 hours or high for 3 hours.

Using an immersion blender*, blend all ingredients until smooth (I like to leave mine a little on the chunkier side)

Place soup into bowls and garnish with optional toppings.

*You could also carefully add contents of the slow cooker, in batches, into a blender and blend. Use precaution and always make sure the lid is tightly fitted and you place a clean kitchen towel on top of the lid to ensure contents don't go flying as they can cause severe burns.

Wartości Odżywcze

• Wielkość Porcji: 1 cup
• Kalorie: 115
• Tłuszcz Całkowity: 4.3 g
• Tłuszcz Nasycony: 0.4 g
• Sód: 210 mg
• Węglowodany Całkowite: 18.4 g
• Błonnik Pokarmowy: 5.1 g
• Cukry Całkowite: 11.7 g
• Białko: 5.6 g