Wednesday, December 21, 2011

Roasted Tomato and Red Pepper Soup

This soup is low maintenance, full of flavor, and low fat.  You can't go wrong!

Roasted Tomato and Red Pepper {makes 4 small servings}
-1 pound of tomatoes {I used a pack of Trader Joe's heirloom tomatoes}
-1 large red bell pepper
-1 large onion
-1/2 teaspoon garlic powder
-1 teaspoon dry oregano {fresh or dry}
-1 teaspoon basil {fresh or dry.....if you use fresh, use a small handful}
-a little olive oil
-salt and pepper
-1/4 cup low fat evaporated milk
-about 2 cups vegetable or chicken broth

1. Cut the tomatoes, red pepper, and onion into large pieces and spread out on a baking pan that is lined with foil.  Drizzle about a tablespoon of olive oil over the veggies and sprinkle a little salt, pepper, and the garlic powder on top.  Toss the veggies so all are well coated and bake in a 375 degree oven for about 30 minutes {until everything is tender}.
2. Remove pan from oven and set aside so that it can cool for about 20 minutes.
3. Spoon the roasted veggies into a blender and add about a cup of broth - just enough to get the blender going.  Blend until smooth {be careful if the vegetables are still hot}.
4. Pour the blended mixture into a large pot and add the evaporated milk and another cup of broth {or however much you need to achieve you desired thickness}.  Also stir in the oregano, basil, and some salt and pepper.  Bring the pot to a simmer, taste, and adjust seasonings if necessary.

I ate mine with a mozzarella and goat cheese grilled cheese on a thin bagel - yum!

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