Tomato Soup

2 large cans whole peeled tomatoes
1 yellow onion
2 red bell peppers
2 cups diced celery
3-4 garlic cloves
1 TBSP extra virgin olive oil
1 TBSP honey (or brown sugar)
4 cups vegetable stock
salt & pepper to taste
cayenne pepper (optional)
about 1 TBSP Italian seasoning
Crumbled goat cheese

Seasonings are all an approximation. Add or omit whatever seasonings you want.

Preheat oven to 425. Cut bell peppers in half and place on baking sheet. Cook in oven for about 20-30 minutes or until fully roasted.

Meanwhile, carmelize the chopped onion in a large pan. I used the pan that I was making my soup in. Once onion is carmelized, add the vegetable stock, tomatoes, celery, garlic and the roasted red peppers. Season with salt, pepper, cayenne pepper and Italian seasoning.

Bring to a boil and then simmer for a half hour or so. Take off heat (maybe let cool for a bit). Use an immersion blender and blend all of the ingredients together. Add the goat cheese and stir to mix.

Serving Size: Makes about 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SELHORST19.