Hearty enough for a winter lunch and light enough for a summer meal, Spicy Tomato and Pepper Soup is an all-season meal. It pairs perfectly with a grilled cheese sandwich and/or baby mixed green salad with a light dressing.
Ingredients:
1 large onion, minced
2 cups finely chopped sweet red or yellow peppers
1 clove garlic, minced
2 tbs olive oil
2 tsp chili powder
1 tsp dried oregano
1/8 tsp ground red pepper
1/8 tsp ground black pepper
4 cups lowfat chicken stock
2 cups diced tomatoes
Make-Ahead Preparation:
In a 3-quart saucepan over medium heat, saute the onions, peppers and garlic in the olive oil for about five minutes or until the onions are translucent and the peppers are softened. Stir in the chili powder, oregano and peppers. Saute for one minute.
Add the stock and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Working in batches, put the soup into a blender and blend on high speed until smooth. Repeat with remaining soup.
Allow soup to cool completely. Pour into storage container(s) and freeze for up to 3 months.
Last Minute Preparation:
Thaw soup overnight in the refrigerator. Warm in saucepan over medium heat until heated through.
Pour into serving bowls. Top with a dollop of sour cream or creme fraiche and some crumbled bacon.
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