Monday, November 26, 2012

{clean} Roasted Tomato and Red Pepper Soup

I LOVE soup. I LOVE soup during the winter months especially. Soup makes great leftovers and it's easy to make large amounts to freeze. 

This recipe is so simple my 8 year old could make it. Seriously! Next time I will prove it. I was inspired to make this after a visit to Trader Joe's. They had a soup sample going on using their Organic Tomato and Roasted Red Pepper Soup (the one with approx 3000 mg of sodium in the box-gasp!). It was for a creamy chicken soup that was loaded with cream cheese and sodium.  This recipe takes the sodium and dairy down, way down and removes the chicken. I added in black beans to mine for protein and fiber. I didn't even bother noting the beans in the title of this soup because you don't even really notice they're in there. A secret ingredient!

You will need only 4 ingredients! I'm not kidding.

{clean} Roasted Tomato and Red Pepper Soup

  • 32 ounces TJ Organic Tomato and Roasted Red Pepper Soup
  • 2 cans Fire Roasted Tomatoes
  • 1 can Fire Roasted Diced Green Chile (regular if you can't find fire roasted)
  • 1 can Black Beans (low sodium), rinsed


1) Add all ingredients to a blender. Blend until smooth.
2) Pour into stove top pan and heat until perfect temp. (OR if you have a vitamix you can cook it in the Vitamix for super easy clean up)
3) Serve.  

NOTE: If you aren't watching your dairy intake you could top with dollop of Greek yogurt, sour cream, or grated cheese.

We served this along side Chipotle Gouda grilled cheeses (and fresh fruit).  I highly recommend you try the Boar's Head Chipotle Gouda cheese.  It's amazing. If you do not have a Trader Joe's near you for the soup, look for the Pacific Natural Foods brand of soup in the all natural section of your grocery store.

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