Roasted red pepper and tomato soup for this weeks #mealprep
paired with a #marketfresh
baguette 🤤 .
What I used:: 4 roasted red peppers, 3 tomatoes, half a lg onion, 3 cloves of garlic, 1 tbsp of thyme, 2 tbsp of paprika, rice flour, butter, organic chicken stock, salt and pepper to taste. .
How to make it:: Place peppers in the oven under broil until black - transfer to a glass dish and cover. Let sit for 15 mins or so then peel, remove seeds and slice.
Boil a pot of water - cut Xs into the bottom of each tomato - place tomatoes in boiled water and remove once skin has peeled. Peel skin, remove seeds (this part sucks), and chop.
Lightly sauté onion and garlic in oil (I used coconut), add red pepper, tomatoes, paprika and thyme. Keep sautéing until all juices have evaporated. Transfer to a pot - add in chicken stock (6 cups) and boil until all is soft (roughly 20mins). Strain broth and keep it! Place veggie in a blender and purée until smooth.
Melt 1 tbsp of butter and 1 1/2 tbsp of flour together - add back in broth and veg purée, bring to a boil and simmer for 10-15mins.
Serve as is or add some full fat (because no, fat is not the enemy 🙄) sour cream and enjoy 😋
#soupsunday #healthyliving #rhnstudent #eatwiththeseasons