- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 carrot, chopped
- 2 stalks celery, diced
- 2 cups low-sodium chicken or vegetable broth
- 1 (28-ounce) can crushed tomatos
- 2 cups roasted red bell peppers
- 2 tbsp balsamic vinegar
- 1/4 cup freshly chopped parsley
- 1 tbsp each dried basil and oregano
- 1 tsp paprika
- sea salt and black pepper, to taste
Heat the garlic on high in a large soup pot until fragrant. Lower the heat to medium, then add the onion, carrot, and celery. Pour about 2 tbsp of broth into the pot and cover with a lid. Stir occasionally for about 5 minutes until vegetables begin to soften.
Add broth, crushed tomatos, and roasted red peppers, then bring the pot to a boil, stirring frequently. Add the balsamic vinegar, parsley, basil, oregano and paprika to the pot, stir, and simmer for 15 minutes.
Switch the burner off and let the soup cool. Transfer it to a blender and puree until it reaches desired consistency. Return all of the pureed mixture to the pot and switch heat on to medium to heat it throughout. Add sea salt and black pepper to taste. Ladle into bowls and serve.
Nutrition per serving: 110 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 271mg sodium, 22g carbs, 5g fiber, 5g sugar, 6g protein.