Roasted Red Pepper Soup
This pepper, tomato, and basil soup makes a good side dish for sandwiches at lunch or dinner.
- 1 12 ounce jar roasted red sweet peppers packed in water
- 1 clove garlic
- 1 cup low-sodium chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon fresh basil
- 1 teaspoon honey
- Salt and pepper
1. Puree roasted red sweet peppers (drain it first) with a garlic clove. Heat puree, low-sodium chicken broth, and tomato paste on medium until warm, about 5 minutes. Stir in fresh basil, a smidge of honey, salt, and pepper.