Get Lean Quick Red Soup

45 mins
Serves 4
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Directions

  1. 1Preheat oven to 400°F (200°C).
  2. 2Preheat oven to 400°F (200°C).
  3. 3Preheat oven to 400°F (200°C).
  4. 4Place carrots, tomatoes, red bell peppers, garlic, and shallots on a baking tray. Drizzle with olive oil.
  5. 5Place carrots, tomatoes, red bell peppers, garlic, and shallots on a baking tray. Drizzle with olive oil.
  6. 6Place carrots, tomatoes, red bell peppers, garlic, and shallots on a baking tray. Drizzle with olive oil.
  7. 7Roast in the preheated oven for 30-45 minutes.
  8. 8Roast in the preheated oven for 30-45 minutes.
  9. 9Roast in the preheated oven for 30-45 minutes.
  10. 10Add chicken broth to a blender.
  11. 11Add chicken broth to a blender.
  12. 12Add chicken broth to a blender.
  13. 13Add roasted vegetables and a can of kidney beans to the blender.
  14. 14Add roasted vegetables and a can of kidney beans to the blender.
  15. 15Add roasted vegetables and a can of kidney beans to the blender.
  16. 16Blend until smooth and creamy (about 2 minutes).
  17. 17Blend until smooth and creamy (about 2 minutes).
  18. 18Blend until smooth and creamy (about 2 minutes).
  19. 19Serve and top with crushed tortillas if desired.
  20. 20Serve and top with crushed tortillas if desired.
  21. 21Serve and top with crushed tortillas if desired.

Ingredients

  • 6 carrots
  • 6 carrots
  • 6 carrots
  • 6 tomatoes
  • 6 tomatoes
  • 6 tomatoes
  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 shallots
  • 1 shallots
  • 1 shallots
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1 can kidney beans
  • 1 can kidney beans
  • 1 can kidney beans

Equipment

baking trayblender
Get Lean Quick Red Soup | Clip Recipe