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Roasted Red Pepper Soup

Roasted Red Pepper Soup

This is a comforting autumn soup, with a gorgeous color and a wonderful creamy texture. Using canned roasted red peppers is easy and cuts down on time spent, but you can roast your own if you prefer.

1 cup sweet onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 – 28oz. can roasted red peppers (drained) equivalent to 4 large whole peppers
1 cup canned, chopped tomatoes, drained
4 cups water
2 tablespoons agave (helps take edge off tartness – add less if you prefer)
2 teaspoons dry sherry
½ cup sour cream
1 cup low fat milk
2 tablespoons cornstarch (mixed with ¼ cup water)
2 teaspoons sea salt
½ teaspoon pepper
1 teaspoon onion, granulated

  • Sauté onion and garlic in olive oil in pot on medium heat until tender, stirring often.
  • Add tomatoes, peppers and water. Bring to a boil and simmer for 30 minutes.
  • Add agave, seasonings and cornstarch mixture.
  • Heat for another 10 minutes, allowing it to thicken.
  • Remove from heat and blend with hand blender or upright blender. Add sour cream, milk and more seasonings if needed.

Serves: 4

Cooking time: 45 minutes

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Related:
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Red Pepper Jam
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Read more: All recipes, Diet & Nutrition, Eating for Health, Food, General Health, HeartMath Kitchen, Nourishing the Heart, Soups & Salads, Vegetarian, , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

43 comments

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7:12PM PST on Jan 24, 2013

Thanks Sara

4:12AM PST on Jan 23, 2013

sounds good, but in the uk we don't have roasted peppers in a can; and to buy them to that weight would cost a lot! sour cream is quite hard to find as well and to put such a small amount of sherry in would again be a waste of a hell of a lot of money!

9:37AM PST on Jan 22, 2013

This looks wonderful!

7:59AM PST on Jan 22, 2013

Not all the ingredients are available in Poland. :-(

7:28AM PST on Jan 22, 2013

Thanks

6:47AM PST on Jan 22, 2013

Thanks...

3:02AM PST on Jan 22, 2013

Thanks

1:20AM PST on Jan 22, 2013

thanks for sharing

8:19PM PST on Jan 16, 2013

Finally got around to making this and it was fantastic. Thank you for sharing this one. I used a 2lb 3 oz jar of peppers that I got at Costco that had 3 whole peppers in it, so I'm not sure if a 28 oz can would have 4 peppers, but either way it came out fine. Also, here are some modifications that I made: I used a 14.5 oz can of diced tomatoes, used 1 cup chicken stock in place of 1 of the cups of water (just because I had some thawed out), 1 t coconut nectar instead of 2 T agave, whole milk instead of skim, 1 t garlic powder, onion powder instead of granulated onion (did not have it), and did not use sherry. It tasted a little salty for me so next time I will cut the salt in half to 1 t, and I also think I will use 3 T of cornstarch (it was fine the way it was, but thought I might like it a bit thicker). Would be good topped with croutons or served with grilled cheese. Definitely a keeper recipe, and very easy to make (especially with an emulsion blender).

6:04PM PST on Nov 13, 2012

in a pan prepare some onion,garlic,leek and aubergine with turmeric,olive/coconut oil,oregano,salt and pepper,nigella seeds,fresh ginger and curcuma to mention but a few and just any other herb and spice on your list.
while that is going take 3-4 medium size tomatoes diced and boil in large pot covered in water-adding some of the same herbs and spices.
once veggies are nicely coloured,add to tomatoes and continue some 20 min. to boil.
close lid and leave for 20min more and ready to mix and enjoy.

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