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Tomato Soup with Roasted Red Peppers

Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Serves 4

Nutritional Facts:
Calories-56	Sodium- 37mg
Total Fat-1g	Total Carbohydrates-10g
Sat Fat-0g	Trans Fat-0g
Dietary Fiber-2g	Protein-4g
Sugars-5g	Cholesterol-0mg

Tomato soup is one of my most favorite winter foods. (Is hot cocoa considered food?) Anyway, I like this recipe because it’s got the sweet zing of red pepper. It’s low in saturated fat, and very low in cholesterol. It is also a good source of dietary fiber, niacin, folate, phosphorus, potassium, copper and manganese, and a very good source of vitamin A, vitamin C, vitamin K and vitamin B6.

Ingredients:

• Olive oil spray
• 1 1/2 lbs red bell peppers, halved and seeded
• 3 medium, ripe plum tomatoes, halved
• 2 onions, unpeeled and quartered
• 5 garlic cloves, unpeeled
• 2 ½ cups low sodium chicken stock
• Pepper to taste
• 2 Tbs fresh basil, torn

Optional:

• Soy Parmesan cheese as garnish

Preheat oven to 400 degrees. Spray large roasting pan and place the bell peppers and tomatoes cut side down in the pan with the onions and the garlic. Spray veggies again. Cook in the oven for 30 minutes or until skins on the bell peppers have started to blacken and blister. Let the veggies cool for about 10 minutes, and then remove skins, stalks and seeds from bell peppers. Peel away skins from the tomatoes and onions and squeeze out the garlic. Place all ingredients except basil and stock in a blender or food processor and blend until smooth. Add stock and blend again to form a puree. Pour back into a saucepan and bring to a boil. Lower heat and simmer for 2-3 minutes and season with pepper. Serve hot, sprinkled with basil.