Roasted Red Pepper & Tomato Soup

After a long weekend with friends in town and a lot of on-the-go activities we were craving something simple for dinner.  It was snowing and about 16 degrees outside so soup sounded amazing.  On days like this... who doesn't like a good tomato soup? Although soup and grilled cheese was what I really wanted... we stayed strong and had a Kale Salad and Roasted Red Pepper and Tomato Soup. 

Roasted Red Pepper and Tomato Soup

-1 Red Pepper 
-2 Tablespoons of Olive Oil
-3 cups of Vegetable Broth
-3/4 cup of Almond Milk (we used plain)
-1 28 oz can diced tomatoes (do not drain)
-Half of red onion, diced
-2 gloves of garlic, minced
-1 teaspoon of Oregano
-1 teaspoon of Paprika 
-Salt/Pepper to taste 
- 1 slice of low calorie wheat bread per serving of soup
- 1 cup of Mozzarella cheese 

-Preheat oven to 450.  Wash Red Pepper and dry.  Place on baking sheet and drizzle with Olive Oil.  Place tray on top shelf of over for about 20-30 minutes or until charred.  For quicker results you can broil on high but should watch carefully as you don't want it charred completely. This can happen quickly under the broiler. 

-While Pepper is roasted in soup pot combine can of tomatoes with diced onion and let simmer for about 15 minutes.  Next add spices and vegetable broth and let this continue to simmer for another 15 minutes.  Pull out red pepper, leaving on baking sheet to cool & cover with a cloth.  

-After pepper has cooled, remove cloth, pepper will have sunk in and be ready for you to remove the skin.  The skin will peel off easily and if you gently squeeze the pepper you will be able to remove all of the seeds. 

-Cut pepper into a few large chunks, ensure all skin is removed, and add to the soup pot. If you have an immersion blender available immerse in the soup liquid and blend until desired texture is reached.  If you do not have an immersion blender you can pour contents of pot (including red pepper) into a food processor.  Blend mixture until you get desired texture. 

-Once soup is blended, add the almond milk and stir well.  Taste to see if you would like to add additional salt/pepper. 

-Before you are ready to serve, set oven to broil (low). Toast 1 piece of the low cal wheat bread per serving.  Put desired amount of soup in bowl.  Top with  toasted slice of wheat bread and sprinkle with mozzarella cheese (we used about 2 Tablespoons per bowl).   

-Place bowl directly under broiler, watch closely as this will be quick but let cheese get melted and golden. 


-Enjoy!