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Roasted Red Pepper and Tomato Soup | Vegetable Day
Makes 2 servings - uses 12 oz of your daily vegetable allowance
Ingredients
- 15 oz legal vegetable stock
- 2 red peppers
- 7 oz cherry tomatoes
- ½ head garlic
- 1 medium red onion, finely chopped
- PAM or other zero-calorie cooking spray
- salt
- pepper
- basil to garnish
Directions
- preheat oven to 350 degrees
- spray garlic and peppers with PAM and roast in the oven for 20 minutes
- add the tomatoes to the vegetables roasting in the oven for another 5 minutes, until peppers are slightly blackened
- in a deep sauté pan or pot, spray the onion with PAM and “fry” until soft
- remove the seeds from the peppers
- chop the peppers and add to sauté pan
- squeeze garlic out of skin
- add garlic and tomatoes to sauté pan
- add vegetable stock and simmer for 15 minutes
- let cool
- blend with a hand blender until smooth
- add salt and pepper to taste
- garnish with a sprinkle of basil
- enjoy!!
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