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Roasted Red Pepper and Tomato Soup

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Grilled cheese sandwiches paired with tomato soup seem to be childhood staples in America, but I never had a grilled cheese sandwich until I was a teen, and never with tomato soup until much later.  I remember when I went to babysit my neighbor’s little boy she asked me to make him a grilled cheese sandwich and I meekly asked her how to do it.  She was dumbfounded, needless to say.  That was my first grilled cheese experience, at sixteen, but after that I started making them at home.

No one gave me the memo that tomato soup pairs perfectly with them until a few years later, but I ignored it since I’ve never liked condensed tomato soup.  That is until I discovered Pacific Natural Foods’ Roasted Red Pepper and Tomato Soup.  That’s when I started serving the classic combo of grilled cheese and tomato soup.  I loved that stuff!

This homemade version is thicker and a little tangier, perhaps because I used jarred red peppers and yogurt rather than roasting them myself and adding heavy cream or milk, but it is just as delicious with the benefit of a homemade taste.  Add more or less sugar to your tastes, and if you decide to use peppers you roasted yourself, please let me know how that turns out–that’s how I’m going to try it next!

Roasted Red Pepper and Tomato Soup

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1 jar (12 oz) roasted red peppers in brine, drained
1 can (14.5 oz) fire roasted diced tomatoes
1 tablespoon olive oil
1 can (28 oz) tomato puree/crushed tomatoes
1 cup low-sodium and fat-free chicken broth
3 tablespoons sugar, or to taste
½ teaspoon salt
¼ teaspoon pepper
½ cup plain, nonfat Greek yogurt
Croutons, for serving

Combine drained peppers and diced tomatoes in a blender. Puree until smooth. Alternatively, you can place them in your pot and use an immersion blender to puree until as smooth as you like. I left some little chunks in mine because I like a little texture. Heat oil in a large soup pot over medium heat, or just add it to the pot if your puree is already in it. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in yogurt. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.

Makes 6 servings.  Per serving:  139 calories; 2.5 g fat; 24 g carbohydrate; 2 g fiber; 3.5 g protein.  (Calories calculated with 4 croutons per serving)

Recipe source: adapted from Family Circle, February 2011.

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