MEATLESS DISHES

Heirloom Tomato Red Pepper Soup

2018年8月8日

When heirloom tomatoes go on sale, you’d best believe that I’m going to buy too many… and then get creative with them.  On Saturday, I bought five of them and decided to get experiment.

The end result was incredible.

Heirloom Tomato Red Pepper Soup

There’s something beautiful about how fresh heirloom tomatoes brighten up this soup.  While I used red, yellow, and green tomatoes, combined with the roasted red pepper, the soup turned out bright red.  Topped with fresh microgreens, this soup tasted like summer on a cold February day.

Heirloom Tomato Red Pepper Soup

Adapted from Vanilla and Bean

Serves 3

INGREDIENTS

Heirloom Tomato Red Pepper Soup

3 medium heirloom tomatoes

3-4 leaves basil + more for garnish

1 1/2 roasted red peppers, jarred in water

3/4 tsp. salt

1 Tbsp. olive oil

freshly ground black pepper

microgreens, for garnish

INSTRUCTIONS

 1.  Core and rough chop your tomatoes.  Place in a large pot prepared with cooking spray to avoid sticking. Set to medium heat. Add basil leaves, tearing so that the flavor is dispersed.  Doesn’t that just look beautiful??

Heirloom Tomato Red Pepper Soup

2.  Cook for 10 minutes until tomatoes soften and break down, stirring frequently.

Heirloom Tomato Red Pepper Soup

3.  Remove tomatoes to your blender or food processor.

Heirloom Tomato Red Pepper Soup

4.  Add roasted red peppers, olive oil, and salt.  Add freshly cracked pepper, if desired.

Heirloom Tomato Red Pepper Soup

5.  Blend until smooth.

Heirloom Tomato Red Pepper Soup

6.  Top with microgreens and a few strips of finely sliced basil.  Optional, but definitely adds lovely flavor… and a punch of color!

Heirloom Tomato Red Pepper Soup

Per 1 cup soup serving:

CAL 134; FAT 8g; SAT FAT 1g; CARBS 13g; PROT 1g; SUG 7g; FIB 3g

WW Points+: 3; WW Smart Points: 5