This is a delicious recipe adapted from Art Smith on the Oprah show of teaching men to cook.
In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste (add salt at when indicated, as it brings out the moisture). Place on a baking sheet. Preheat oven to 400°. Roast until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds.
Place the mixture in a blender with some of the chicken broth and pulse the purée to desired thickness. In a soup pot, combine the purée with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering. Season to taste with salt and pepper.
Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.
I usually use less cayenne pepper. Instead of fresh herbs, you can use 1 tsp each of dried (versus 4 tsp each of fresh herbs)
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 182 | ||
Calories from Fat: 50 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 507.2mg | 17 % | |
Potassium 1021.7mg | 27 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 20.1g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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