Creamy Red Pepper & Tomato Soup

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 2 Red bell peppers
  • 2 whole sprigs Rosemary, Fresh
  • 1/2 cup Scallions
  • 4 Vine-ripened tomatoes

• Baking & Spices

  • 1/4 tsp Kosher or sea salt
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta cheese
  • 1 cup Low-fat milk

Found on skinnyms.com

Description

Ingredients

• 2 red bell peppers, stemmed, seeded, and chopped into big pieces
• 4 vine-ripened tomatoes, coarsely chopped into large pieces
• 3 cloves garlic, in the peel
• 2 whole sprigs fresh rosemary
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon paprika
• 1 cup low-fat milk (alternatively, can use unsweetened soy or almond milk)
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced scallions

Directions

• Preheat oven to 425 degrees.
• Toss bell peppers, tomatoes, garlic and rosemary with the olive oil, salt, and paprika in a large bowl. Spread evenly onto a parchment-lined or nonstick baking sheet and roast for 25 to 30 minutes.
• Remove rosemary sprigs and garlic cloves from the sheet. Working in batches, put tomato and peppers into the blender, filling halfway each time, and pureeing the ingredients until smooth. Add the puree to a soup pot over medium-low heat. Stir in the milk to combine.
• Serve topped with crumbled cheese and scallions. Enjoy!