Roasted Tomato and Red Pepper Soup
- Number of Servings: 1
Ingredients
1 lb fresh tomatoes1 red bell pepper1 red onion, medium1 small head of garlic, peeled1 tbsp olive oil1 tsp salt½ tsp fresh crackled black pepper1 tsp oregano¾ cup chicken broth, homemade15 oz tomato sauce, canned
Preheat oven to 375 degrees F.
Cube tomatoes, red pepper and onion. Place on baking tray. Drizzle with olive oil and sprinkle with seasonings. Slice butter into small pieces on top of vegetables. Roast for 30 minutes, stirring halfway after 15 minutes.
Allow roasted vegetables to cool for 10 minutes. Puree vegetables, broth and tomato sauce in blender until smooth, scraping down the sides several times while blending.
Heat tomato soup in sauce pan allowing the soup to slowly simmer for a few minutes to blend the flavours together. Serve hot topped with chives.
Use bread to dip in soup!
Serving Size: Makes 1 Serving
Cube tomatoes, red pepper and onion. Place on baking tray. Drizzle with olive oil and sprinkle with seasonings. Slice butter into small pieces on top of vegetables. Roast for 30 minutes, stirring halfway after 15 minutes.
Allow roasted vegetables to cool for 10 minutes. Puree vegetables, broth and tomato sauce in blender until smooth, scraping down the sides several times while blending.
Heat tomato soup in sauce pan allowing the soup to slowly simmer for a few minutes to blend the flavours together. Serve hot topped with chives.
Use bread to dip in soup!
Serving Size: Makes 1 Serving
Nutritional Info Amount Per Serving
- Calories: 490.3
- Total Fat: 17.4 g
- Cholesterol: 3.8 mg
- Sodium: 5,324.8 mg
- Total Carbs: 83.6 g
- Dietary Fiber: 19.1 g
- Protein: 15.0 g
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