Roasted Red Pepper and Tomato Soup

4 steps

Updated at: Mon, 19 Feb 2024 04:44:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories476.9 kcal (24%)

Total Fat34.8 g (50%)

Carbs12.7 g (5%)

Sugars2.1 g (2%)

Protein27.1 g (54%)

Sodium5519.4 mg (276%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ouncefire-roasted peppers

drained

950mlChicken

Vegetable Stock

1 cupchopped tomatoes

2cloves garlic

chopped

60gUnrefined sea salt

or salt, to taste

pepper

Freshly ground

¼ cupplain Greek yogurt

1pita

or any gluten-free bread, cut into 1-inch, 2.5 cm pieces

60mlolive oil

¼ cupza'atar

6ggoat cheese

for garnish

Instructions

Step 1

To make the soup: Combine the peppers, stock, tomatoes, garlic, salt, and freshly ground pepper in a medium saucepan. Bring to a boil over high heat and stir to mix well. Reduce heat to low, cover, and simmer for 20 minutes.

Step 2

Remove from heat, stir, and pour into blender. Remove the spout on the lid and cover with a folded kitchen towel. Purée in blender until smooth and pour back into the saucepan. Stir in the yogurt and keep warm, on low, until ready to serve. Taste and adjust salt if necessary.

Step 3

To make the croutons: Preheat the broiler. Brush olive oil onto the pita pieces and place on a baking sheet. Top with za'atar. Place under the broiler and toast until golden, 1 to 2 minutes on each side.

Step 4

Pour the soup into serving cups or bowls. Top with za atar croutons and a piece of goat cheese. Serve hot.