Roasted Tomato and Red Pepper Soup. Easy. -- Best Recipes

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Date Posted: 03/17/05 11:00:32pm
Author: CB
Subject: Roasted Tomato and Red Pepper Soup. Easy.

Roasted Tomato and Red Pepper Soup

6 or 7 tomatoes (apple sized), cored, cut in half
4 cloves of garlic, chopped
4 carrots, peeled and sliced about 1/4 inch thick
2 large yellow onions, chopped well
3 Tbsp olive oil
2 cans low fat, low sodium chicken broth
1 cup water
1 Tbsp butter
1/2 or more of a 12 ounce jar Roasted Red Pepper
1/8 cup dried basil
Kosher salt and freshly cracked black pepper

Preheat oven to 425�
Place tomato halves in metal 13x9 inch pan . Sprinkle chopped garlic in pan. Sprinkle carrots in the pan around tomatoes and garlic. Sprinkle onions in last.
Sprinkle vegetables with 3 Tbsp olive oil and use spoon or your hands to coat vegetables well with oil. Arrange tomatoes so that they are resting cut side down in pan.
Bake 1 hour.

About 10 minutes before vegetables are done, add chicken broth and water to large stock pot with 1 Tbsp butter and bring to a boil. Simmer.

Remove vegetables from oven. Pull peels off tomatoes (should come off easily). Put vegetables in stock pot with broth. Add 1/2 or more of a jar of Roasted Red Pepper. Add 1/8 cup dried basil. Add kosher salt and cracked pepper to taste. Simmer for 15 minutes or so. Using an immersible heat resistant blender, blend soup to desired consistency. Or may remove soup in small amounts and process in food processor or blender.

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