Nutritional information
Per SERVING:
- Calories: 150
- Protein: 4 g
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Sodium: 210 mg
- Fiber: 5 g
- Sugar: 12 g
Serves 4
30 minutes or fewer
This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.
- 2 ¼ lb. ripe tomatoes, halved lengthwise
- 2 large red bell peppers, quartered, seeded
- 1 onion, cut into thin wedges
- 4 large cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 2 Tbs. chopped fresh basil
- 1 tsp. fresh thyme leaves or ½ tsp. dried thyme
- 2 cups vegetable stock or water
- Preheat oven to 450F.
- Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle 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.
- 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.
- Return soup to pan, and heat through, stirring occasionally. Serve hot
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