Roasted Red Pepper Soup (weight Watcher Core Friendly!)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3 teaspoons olive oil
• 1 cup finely chopped red onion
• 11 ounces roasted red peppers, roughly chopped
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried basil
• 2 cups skim milk
• 2 tablespoons tomato paste
• 1 teaspoon asian chili-garlic sauce (or hot sauce to taste)

Recipe

• 1 heat the olive oil in a skillet or saucepan on medium high heat.
• 2 add the onions and cook about 8 minutes or until completely soft and cooked through.
• 3 add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• 4 remove the pan from the cooktop and allow it to cool for 5 minutes.
• 5 while the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. set aside.
• 6 pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• 7 pour the red pepper mixture back into the pan and heat until warm.
• 8 slowly pour the milk mixture into the pan and whisk until completely blended.
• 9 bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!