If you’re looking for something flavorful, but light, you have to try my roasted red pepper tomato soup. It’s like your traditional tomato soup with a little kick. It also goes really well with toast or crackers. I prefer hot toast buttered with Smart Balance buttery spread.

Red Pepper Tomato Soup

Ingredients:

1 red pepper
1 large Russet potato
8 steak tomatoes
3 minced garlic cloves
2 tbsp olive oil
4 cups water
2 tbsp Jada Chicken Salt Red Pepper
2 bay leaves
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper

Directions:

1. Boil potato until tender
2. Roast bell pepper in the oven on broil until lightly charred
3. Remove bell pepper and take off blackened parts
4. Combine potato, bell pepper, and tomatoes and water into high speed blender
5. Place olive oil in pot with garlic and seasonings
6. Once garlic begins to brown add blended vegetables
7. Simmer on medium low for 20 minutes
8. Serve with hot buttered bread or crackers