Roasted Red Pepper Soup with Polenta Croutons
Nutrition
Calories: 80.61 kcalCarbohydrates: 1.32 gProtein: 0.31 gFat: 8.55 gSaturated Fat: 1.15 gSodium: 37.81 mgFiber: 0.55 gVitamin A: 9.338 IUCalcium: 15.68 mgIron: 0.65 mg
Ingredients
- 2-1/2 tbsp olive oil
- 1 onion chopped
- 1 small potato peeled and thinly sliced
- 2 garlic cloves sliced
- 1 bay leaf
- 1 tbsp chopped marjoram plus extra for garnish
- 1 tbsp tomato paste
- 3 or 4 large red bell peppers roasted, and coarsely chopped
- 1 tsp sweet paprika
- Salt and freshly milled pepper
- 1 quart water or Basic Vegetable Stock
- Balsamic vinegar to taste
- Crisp Polenta Croutons
Instructions
- Heat the oil in a soup pot and add the onion, potato, garlic, bay leaf, and marjoram. Sauté over high heat, stirring often, until the potato and onion begin to brown, about 12 minutes.
- Add the tomato paste and cook for 1 minute.
- Add the peppers, paprika, and 1 teaspoon salt. Pour in the water and scrape the bottom of the pot. Bring to a boil, then lower the heat and simmer, partially covered, for 25 minutes.
- Remove the bay leaf and blend the soup until smooth. Taste for salt, season with pepper, and add a teaspoon or so of vinegar.
- Serve with the croutons on top and a sprinkling of chopped marjoram.