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maintain a simmer. Simmer until all vegetables are tender, about 15
minutes.
3. When all vegetables are tender, add the fresh herbs. Blend soup on
Speed 5 with the blending shaft, using an up-and-down motion until
smooth, about 1 to 2 minutes. To help facilitate blending, tilt pot to one
side, away from you, so the protective guard of the blade is completely
submerged. Blend until mixture is completely puréed.
4. If using cream, add at the very end of blending: Stir in cream and
simmer soup for an additional 5 to 10 minutes before seasoning. If
not adding cream, taste and adjust seasoning with remaining salt as
desired.
Nutritional information per serving (about 1 cup):
Calories 93 (19% from fat) • carb. 14g • sugars 5g • pro. 3g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 718mg • calc. 44mg • fiber 3g
Roasted Tomato and Red Pepper Soup
Simple to prepare – this soup can be enjoyed hot or cold.
Makes about 5 cups
4
large red peppers, about 2½ pounds
5
large plum tomatoes, about 1½ pounds
1
large shallot, peeled
4
large garlic cloves, crushed
1
cup chicken broth, low sodium
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1. Preheat oven to 425°F.
2. Put the peppers, tomatoes, shallot and garlic on a foil or parchment-
lined baking sheet and place in the oven. Roast for about 45 minutes,
until all vegetables are slightly charred.
3. Transfer peppers to a stainless bowl and cover with plastic wrap, allow
to sit for about 30 minutes to steam and loosen the skins. Remove and
discard the pepper skins and seeds. Remove the skins and core of the
tomatoes.
4. Put the roasted vegetables in a saucepan. Using the blending shaft,
select Speed 5 and blend to purée. Stir in the chicken broth, salt and
pepper and put over medium heat until soup begins to simmer.
5. Remove from heat and blend again on Speed 5 for about 1 minute
until completely smooth.
6. Taste and adjust seasoning and texture as desired.
Nutritional information per serving (about 1 cup):
Calories 68 (11% from fat) • carb. 13g • sugars 8g • pro. 3g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 389mg • calc. 20mg • fiber 4g
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