Red Pepper Soup

By kddozier

Ingredients

• 5 roasted red peppers (jarred)
• 4 shallots, chopped
• 1 small leek, chopped
• 2 garlic cloves, minced
• 1 tsp olive oil
• 6 cups vegetable broth
• 1 tsp thyme
• 1/3 box silky tofu (or 3/4 cup fat free soy milk)
• Salt and pepper to taste
• 5 TBS chopped fresh basil

Details

Servings 4

Preparation

Step 1

Saute shallots, leeks and garlic in olive oil until transparent. Add broth, thyme, and peppers and simmer 5 to 10 minutes. Puree and return to pot. Add tofu (or soy milk), salt and pepper and cook for a few more minutes. Place in bowls and sprinkle fresh basil on top.