The way your house smells when the veggies are roasting is the best part of this soup, but it tastes only slightly less amazing. Super easy and super healthy — did you know tomatoes are a heart-health super food? If you use fat-free Greek yogurt you’re looking at about 2 grams of fat per serving, 0 saturated.
1 red bell pepper, quartered
2 or 2.5 pounds tomatoes, quartered (I used 40 ounces of canned whole tomatoes because I didn’t want skins in my soup)
1 red onion, quartered and separated
Three cloves of garlic, smashed
1-2 red hot peppers, quarted and seeded (or leave seeds in if you like it really hot)
1 tbsp olive oil
1 tsp brown sugar
1 cup vegetable or chicken stock (or more, depending on how thick you want your soup)
Put all your veggies and garlic in a shallow baking dish (like an 8×8 baking pan; you want the veggies close together so they don’t burn), and drizzle oil over all. Sprinkle with brown sugar and roast at 350 for two hours. Let cool a little, then add stock and blend til smooth. (I used my immersion blender; if using a regular blender follow advice to remove center of the blender top so it doesn’t explode.) Serve with a dollop of Greek yogurt and some chopped fresh parsley.
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