- 2 15 ounce cans of chopped tomatoes
- 3 red bell peppers
- 1 medium yellow onion, diced
- 2 garlic cloves, chopped
- 3 tablespoons of tomato paste
- 1 medium Yukon Gold potato
- 3 cups of water
Wash and dry all vegetables. To prepare the roasted red peppers, preheat oven to 400 degrees. Place the washed red peppers on a baking sheet and place in oven for approximately 30 minutes. Once skin is blistered or charred, remove peppers from oven and place in a bowl and cover with plastic wrap. Let cool for 15 minutes.
While peppers are roasting, prepare other ingredients for the soup. Dice the medium onion and garlic into small pieces. Wash the potato and scrub the skin. Cut the potato into 1/2-inch chunks. Heat a large pot over medium heat with 2 tablespoons of olive oil. Place onions and garlic into pot and stir. Once onions and garlic are slightly browned, add in the potatoes and tomatoes and stir. Remove peppers from bowl, peel the charred skin, remove seeds, and place into pot. Add water and let simmer for 40 minutes, stirring occasionally. Remove from heat and let cool for 15 minutes. In batches, transfer the soup to a blender and blend until smooth.
For more great recipes,
click here or check out
Family Fit Plan: A 30-Day Wellness Transformation
About Dr. Muth:
Natalie D. Muth, MD, MPH, RDN, FAAP, is a pediatrician and registered dietitian who practices general pediatrics and is the director of the W.E.L.L. healthy living clinic at Children's Primary Care Medical Group in Carlsbad, CA. She is author of the Family Fit Plan and co-author of Picky Eater Project, both published by the American Academy of Pediatrics (AAP). Dr. Muth is also a current executive committee member of the AAP Section on Obesity and lead author of the joint AAP/AHA statement on public policies to reduce sugary drinks consumption in children and adolescents. She is also the AAP representative to the expert panel that developed the above beverage recommendations for children ages 0-5. Follow Dr. Muth on Twitter
@howtoraisehealthyeaters, and visit her website
About Dr. Tanaka:
Dr. Mary Tanaka graduated from UCLA with a degree in Mass Communications. She completed her master’s degree in Complementary and Alternative Medicine through the Department of Physiology at Georgetown University. She went on to earn her medical degree from Georgetown University School of Medicine. She finished her pediatric residency at UCLA Mattel Children’s Hospital with a focus on Community Health and Advocacy and served as Chief Resident. Dr. Tanaka is a Fellow of the American Academy of Pediatrics and is a pediatrician at Children’s Primary Care Medical Group and sees patients in the W.E.L.L. Nutrition Clinic. As a talented amateur cook, she is passionate about helping children optimize their health through nutrition and has created healthy family friendly recipes for parenting books and blogs.