Lately we have been eating a lot of soup at my house. It’s generally pretty easy to make, and healthy too (deja vu?!). Like I said in a previous post, I have been trying to make a couple weekday meals, on the weekends, so that I don’t have to cook every night when I get home from work. This weekend I made 2 soups, so I will share this one with you. When I first saw this Fire-Roasted Tomato and Red Pepper Soup on one of my favorite blogs, my mouth was watering. How is it that I had never thought to cut up grilled cheese and put it into the soup?! We always dip our grilled cheese into the soup, but this is definitely a clever spin on that idea. I knew I would love this soup because 1.) I love fire-roasted tomatoes, 2.) I love roasted red peppers, and 3.) I love grilled cheese….I mean, was there any possibility that I wouldn’t love this soup?!?!
The base of this soup (carrots, celery, onion, garlic, broth), is really similar to a couple of other soups I make all the time, so I was wondering if it would really taste all that different. Upon first glance, my husband even thought it was the Tomato Basil soup that I frequently make…and it looks like it, too. But the roasted tomatoes and red peppers definitely set this apart. I only made a few changes from the original recipe (used veggie stock instead of chicken, used no calorie sweetener instead of sugar, and cut down the initial butter), and I don’t know if there is really any taste difference, but I doubt it, because it turned out perfect and delicious.
This makes a really large amount too, at least 8 cups, so I put half of this in the freezer, and half in the fridge for dinner one night this week. I didn’t calculate the calories per serving, but it is definitely a low calorie soup, and then the grilled cheese balances it out to a healthy meal.
It totally wasn’t good….
Recipe adapted from Lemon Tree Dwelling.