Roasted Red Pepper and Tomato Soup

Categories: Soup

Ingredients

• 1 red bell pepper (see note)
• 2 tsp. olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 (14 oz.) can no-salt added diced tomatoes
• 1 (14 oz.) can reduced-sodium chicken broth
• 1 tsp. dried basil
• 1/4 tsp. ground black pepper
• 3/4 tsp. cornstarch
• 1 cup very loosely packed baby spinach leaves
• cut into 1/2-inch ribbons
• 1/4 cup crumbled reduced-fat feta cheese

Directions

1. Heat broiler. Line a broiler-safe pan with foil.
2. Cut pepper in half lengthwise. Remove stem , core and membranes. Lay pepper, skin-side up, on a foil-lined pan. Broil pepper until is uniformly charred. Pull up corners of foil to form a loose tent around the pepper and let stand 5 to 10 minutes.
3. Remove and discard blackened skin. Coarsely chop pepper; set aside.
4. Heat the oil in a medium soup pot over medium heat. Add the onion and sauté until translucent. Add the garlic and carrot and cook 2 minutes more. Stir in chopped pepper, tomatoes, broth, basil and black pepper. Bring to a boil, reduce heat and simmer 5 minutes.
5. using an immersion blender, puree soup until smooth, or to desired consistency. Dissolve the cornstarch in 1 Tbsp. of cold water.
6. Add to soup and bring mixture to a simmer. Simmer 1 to 2 minutes ot until thickened. Stir in spinach and cook just until spinach wilts.
7. Garnish each serving with 1 Tbsp. crumbled feta.

8. Note: Can substitute 1 jarred roasted bell pepper, drained and chopped.

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