Yep, that’s right!  As soon as I took my lunch pics and started to eat, I got the call from Tony to come get him!  Luckily my office has to go cups!

the other "to go" container was strawberries, but I never got around to eating them
the other "to go" container was strawberries, but I never got around to eating them

 So the dog was super excited to see Tony and now they are laying near each other in the living room.  The only time Ed wants to be right next to Tony is when I am sitting next to him and then he lays all over me until I move!   I am sure Tony’s completely exhausted having not slept well in the hospital these last seven days.  Again, thanks for all your concerns and prayers!  We both totally appreciate it!

Since everyone is dying for my soup recipe, here it is – I also accessorized my lunch today, but I’ll explain that later.   Like I said before there are so many roasted red pepper tomato soup recipes, I kind of gathered ideas from them, yet added new things to make it my own.

Spicy Roasted Red Pepper Soup and Tomato Soup

  • 3 large red peppers, roasted under the broiler until black
  • 3 large tomatoes, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon thai chili paste (really spicy with1 tablespoon, maybe start with 1 teaspoon to start and go from there)
  • 1 tablespoon apple cider vinegar (liked the sweet/sour kick this added!)
  • 4 cups chicken broth
  • 1/2 cup soy milk
I chose three of the biggest peppers from my loot
I chose three of the biggest peppers from my loot
a little of this goes a long way, but it made for a spicy, yet flavorful soup!
a little of this goes a long way, but it made for a spicy, yet flavorful soup!
I'll never buy my chicken broth anywhere else - $1.29 for this 4 cup box!
I'll never buy my chicken broth anywhere else - ALDI! - $1.29 for this 4 cup box!
Once broiled, put in a bowl with plastic wrap and let rest until cool enough to handle- 20 minutes or so then put on cutting board to remove seeds and stems
Once broiled, put in a bowl with plastic wrap and let rest until cool enough to handle- 20 minutes or so then put on cutting board to remove seeds and stems

I intentionally left the char on one pepper, because I like the smokiness it gives to the soup.  While the red peppers roasted, I put the tomatoes in a big pot and cooked them down with the garlic.  Once the peppers were peeled, I added them to the pool and added the remaining ingredients, except the soy milk.  I let this cook for about 20 more minutes and then using my stick blender I pureed it right in the pot.  

I took one bite and it was WAY too spicy – I couldn’t believe how spicy 1 tablespoon of the Thai chili paste would go!  That’s when I decided to add the soy milk (off the heat).  That added an extra layer of creaminess and cooled the heat just enough.

This is also cheap at Aldi - $1.39!
This is also cheap at Aldi - $1.39!
see the flecks of the charred red pepper??
see the flecks of the charred red pepper??

So this whole recipe made 9 cups at 57 calories, 2.6 fat, 5.7 carbs, 1.4 fiber and 3.3 protein.  The whole pot is only 518 calories!  I think I am going to have 1 cup of this with every lunch this week!  

I also brought cucumber, 2 laughing cow cheeses and the strawberries. When I put it into calorie king, my lunch only came in at like 240 calories – definitely not enough!  So I went downstairs to the cafe in the building and asked for 2 pieces of Italian bread.  The cook came out, handed me the bread and said “it’s only bread, no charge!”  Nice!

So I toasted the two pieces of bread, spread 1 triangle of laughing cow light on each piece of bread, then layered the cucumbers on top with salt and pepper.  This was so refreshing mixed with the spicy soup!  This is definitely a keeper!!

So lunch ended up coming in at 434 calories
So lunch ended up coming in at 434 calories

Whew, okay, now I can move on now that I know this is posted and Tony is resting comfortably.  Off to do a couple loads of laundry and start dinner.  Come back for Southern Fried/Baked Chicken with Buttermilk Mashed Potatoes and Parmesan Zucchini!