This tomato soup recipe is a great new take to an old classic with a creamy and delicious outcome! Come check it out on Cleanblend.
BLEND TIME: 5 MINUTES
PREP TIME: 10 MINUTES
134 CALORIES
YIELDS 1 CUP
DIFFICULTY: EASY
INGREDIENTS
3 cloves garlic
1 medium onion, roughly chopped
2 lbs tomatoes, quartered
2 red peppers, deseeded and roughly chopped
1 tbsp olive oil
1⁄2 c vegetable broth
1⁄2 c low-fat milk
3⁄4 tsp kosher or sea salt
1⁄4 tsp ground black pepper
1⁄8 tsp paprika
DIRECTIONS
Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour. Remove from oven, and allow to cool.
Transfer roasted vegetables to Cleanblend jar, secure lid, and slowly turn to high
Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan. Simmer for 20 minutes to enhance flavor of soup.