roasted tomato & red bell pepper soup
- Number of Servings: 4
Ingredients
2 1/4 lb. ripe tomatoes, halved lengthwise2 large red bell peppers, quartered, seeded1 onion, cut into thin wedges4 large cloves garlic, peeledSalt and freshly ground black pepper to taste2 Tbs. chopped fresh basil1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme2 cups vegetable stock or waterfat free cooking spray oilsalt and pepper
1.) Preheat oven to 450F.
2.) Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. spray oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
3.) Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
4.) Return soup to pan, and heat through, stirring occasionally. Serve hot.
serves: 4
Number of Servings: 4
Recipe submitted by SparkPeople user J3NN1B0T.
2.) Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. spray oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
3.) Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
4.) Return soup to pan, and heat through, stirring occasionally. Serve hot.
serves: 4
Number of Servings: 4
Recipe submitted by SparkPeople user J3NN1B0T.
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 85.9 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.7 g
- Protein: 2.8 g
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