Roasted tomato and red pepper soup

Name: Roasted tomato and red pepper soup Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 5
Ingredients: Red Ripe Tomatoes 4 large whole (3 dia) *Peppers Red Peppers 2 large (2-1/4 per lb approx 3-3/4 Onions raw .75 cup chopped; Jalapeno Peppers .5 pepper; Garlic 1 clove; Vegetable Stock 2 cup; Salt 1 tsp (or to taste); Paprika .5 tsp; Olive Oil 1 Tbs.

Minutes to Prepare: 5
Minutes to Cook: 40

Number of Servings: 5

Ingredients

Red Ripe Tomatoes, 4 large whole (3" dia) *Peppers, Red Peppers, 2 large (2-1/4 per lb, approx 3-3/4" Onions, raw, .75 cup, chopped Jalapeno Peppers, .5 pepper Garlic, 1 clove Vegetable Stock, 2 cup Salt, 1 tsp (or to taste)Paprika, .5 tsp Olive Oil, 1 Tbs.

Directions

Slice first 5 ingredients and drizzle with olive oil on a sheet pan; roast in a 350-375 degree oven until softened and beginning to brown/blacken (approx 35 min).

Add remaining ingredients and puree. May have to do in batches. Heat and serve.

Serving Size: Makes about 5 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user WAGGO102.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving