Low-Fat Creamy Tomato Basil Soup!

4 roma tomatos
5-15 large basil leaves (fresh)
garlic (fresh)
1 red bell pepper, raw
evoo
skim milk
fat-free greek yogurt

pre-heat oven to 400. cut ends off of tomatos, cut the top off of the garlic, de seed the red pepper and cut in half. lay all ingredients on a foil lined cookie sheet. bake for 10-15 minutes and then broil until edges start to brown/tomatos begin to ooze. put olive oil, basil leaves, and garlic (after roasting) in a food processor. put red peper, tomato, skim milk, and basil/garlic mixture in a large pot on the stove on a low setting and mix with an electric mixer until it looks like soup! add any seasoning you'd like...i like black pepper and cavender's salt-free greek seasoning.

Number of Servings: 4

Recipe submitted by SparkPeople user CAMI0420.