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Roasted Red Pepper and Tomato Soup |  Vegetable/Fruit 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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