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Veggie Packed Roasted Red Pepper Soup - Lunch Version

<p>Soup is a fantastic way to get a hefty dose of vegetables into a convenient cup. After buying the organic carton brand of red pepper soup, I decided it was time to tackle it my own way. It's not only delicious but it's also gluten and dairy free! And it's husband and toddler approved!</p>
6 Servings Recipe By

Ingredients

  • 2 cups Vegetable Broth #1
  • 1 1/4 cups dice Onion, Yellow
  • 5 cups drain Roasted Red Peppers, Canned
  • 2 cups dice Celery
  • 3 teaspoons mince Garlic, Cloves
  • 2 cups dice Roma Tomato
  • 1/4 cups Tomato Paste
  • 2 cups Vegetable Broth #2
  • 2 tablespoons Thyme, Dried
  • 1/4 teaspoons Cumin
  • 1 teaspoon Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 120 Calories
  • 0g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1250mg Sodium
  • 24g Total Carb
  • 10g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 2g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat vegetable broth #1 in a large stock pot over medium heat.
  2. Add onion, peppers, and celery, cook for 3 minutes.
  3. Add garlic and cook for another 3 minutes.
  4. Add tomatoes, tomato paste, and remaining broth, cover and bring to a boil.
  5. Reduce heat to simmer and cook for 25 minutes.
  6. Puree with an immersion blender or process in blender or food processor in small batches.
  7. Return to pan, add seasonings and heat through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat vegetable broth #1 in a large stock pot over medium heat.
  2. Add onion, peppers, and celery, cook for 3 minutes.
  3. Add garlic and cook for another 3 minutes.
  4. Add tomatoes, tomato paste, and remaining broth, cover and bring to a boil.
  5. Reduce heat to simmer and cook for 25 minutes.
  6. Puree with an immersion blender or process in blender or food processor in small batches.
  7. Return to pan, add seasonings and heat through.
  8. Allow to cool.
  9. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until warmed through.

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