Lunch

Roasted Tomato Soup is for Lunch.

Roasted Tomato Soup takes several minutes to prepare.

Roasted Tomato Soup takes several minutes to cook.

Roasted Tomato Soup makes 6 servings.

The ingredients for Roasted Tomato Soup are:

? 6 cups chicken broth (1.5 L)
? 3 slices day-old Italian bread, ?-inch thick
? 1 small red bell pepper, cored and seeded
? 1 yellow pepper
? 20 Roma tomatoes, halved, cored, seeded
? 1 medium onion, peeled, cut into 1/2-inch slices
? Olive oil
? 1 tsp salt (5 ml)
? 1/2 tsp freshly ground black pepper (2.5 ml)
? 2 stalks celery, diced
? 3 cloves garlic, minced
? 1/2 cups basil leaves (125 ml)
? 4 tbsp balsamic vinegar (60 ml)

Here is how you make Roasted Tomato Soup:

Roasted Tomato Soup1. In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.2. Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.3. Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300?F/150?C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.4. Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.5. Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.6. Add the vegetables to the soup pot on the stove and simmer for 30 minutes.7. After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.8. Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.9. Serve warm or cold as preferred.Number of Servings: 6Recipe submitted by SparkPeople user ROBYNDUBORD.

The nutritional information for Roasted Tomato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 273.2

• Total Fat: 15.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,154.7 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 4.4 g
• Protein: 5.8 g

The dietary needs meet for Roasted Tomato Soup is Vegetarian