Roasted Red Pepper and Tomato Soup: A Mediterranean Take on an American Classic

The Nutrition Doctor is In the Kitchen

Roasted Red Pepper and Tomato SoupFor the past several weeks now I’ve been traveling around the world showcasing some incredibly tasty—and spicy!—cuisine, from Vietnam to the Middle East, Thailand to Mexico. Today I’m returning to a dish that is more familiar to most. It’s a Mediterranean take on a classic American favorite, cream of tomato soup. It has many fewer ingredients and steps than recipes I’ve recently created, which is important because not everyone is interested in chopping tons of vegetables and searching the stores for exotic spices.

And I feel exactly that way sometimes, too.

Enter today’s soul-warming soup. It’s the perfect dish to bring us closer to traditional home comforts and ideal for simple weekday meals. You just need a few familiar veggies and common items you’ve likely got hanging around your home and you’re twenty-five minutes away from a creamy, rich, gorgeously-hued soup appearing on your supper table.

So, so…

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