Appetizers / Soups / Salads

roasted tomato and red bell pepper soup is for Soup.

roasted tomato and red bell pepper soup takes several minutes to prepare.

roasted tomato and red bell pepper soup takes several minutes to cook.

roasted tomato and red bell pepper soup makes 4 servings.

The ingredients for roasted tomato and red bell pepper soup are:

2 1/4 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 1/2 tsp. dried thyme
2 cups vegetable stock or water
fat free cooking spray oil
salt and pepper

Here is how you make roasted tomato and red bell pepper soup:

1.) Preheat oven to 450F.2.) Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. spray 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.3.) 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.4.) Return soup to pan, and heat through, stirring occasionally. Serve hot.serves: 4Number of Servings: 4Recipe submitted by SparkPeople user J3NN1B0T.

The nutritional information for roasted tomato and red bell pepper soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 142.7

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 85.9 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 3.7 g
• Protein: 2.8 g

The dietary needs meet for roasted tomato and red bell pepper soup is Vegan