1 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
1 teasp. hot red pepper flakes
1 can (28 oz) stewed tomatoes
3 cups veg. or chicken broth
1/2 cup chopped roasted red peppers(I use the ones in a jar)
In saucepan heat oil over medium heat; cook onions, garlic and red pepper flakes stirring occasionally, for 5 minutes or until softened.
Add tomatoes, stock and red pepper and pepper; bring to boil. Reduce heat and simmer for about 15 minutes or until slightly thickened.
With immersion blender or blender, pure soup; reheat if necessary.
I always double the recipe.
cal. 127; pro 3g; total fat 4g; sat. fat trace; carb 22g; fibre 3gr; chol 9mg;
calcium 8%; iron 13%; vitA 18%; vitC 98%