Roasted Red Pepper and Tomato Soup

Trader Joe's is one of the best grocery stores ever! The first time we went, they were giving away free samples of an organic Roasted Red Pepper and Tomato soup. It was very good, but Kevin and I agreed that we would like it a little "chunkier". I looked online for some samples of recipes and came up with my own recipe. Kevin was actually impressed... which made me very happy! It seems a little complicated, but it really is rather easy to make.

Roasted Red Pepper and Tomato Soup (517.5 calories total or 103.5 calories per cup)

1 onion (44 caloires)

4 large red bell peppers (200 calories)

1 tablespoon chopped garlic (15 calories)

1/2 -14.5 oz. can diced tomatoes (44 calories) (use the whole can if you want)

1 - 14.5 oz. can chicken broth (10 calories)

2 teaspoons onion powder (0)

2 teaspoons garlic powder (0)

1 tablespoon italian seasoning (0)

1 teaspoon thyme (o)

salt and pepper to taste

1 teaspoon red curry paste (5 calories) (optional - or cayenne pepper for a little "heat")

1 tablespoon olive oil (120 calories)

1 tablespoon basalmic vinegar (5 calories)

6 tablespoons evaporated milk (75 calories)

- Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.

- dice onion and heat olive oil in large pot. saute the diced onion and chopped garlic in the olive oil.

- add peppers, tomatoes, chicken broth, red curry paste, onion powder, garlic powder, italian seasoning, thyme, salt and pepper. bring to a boil.

- take 3 cups of the mixture and puree in blender or food processor to the desired consistancy.

- return to pot and add evaported milk. return to a boil.

- top with sour cream and/or cheese, and serve with grilled cheese or crackers.