Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
INGREDIENTS
- 6 Roma tomatoes, cut in half and seeded
- 1 large red bell pepper, cut in quarters and seeded
- 1 large yellow onion, peeled and cut in quarters
- 2 tbsp extra virgin olive oil
- 1⁄4 tsp salt
- 2 large cloves garlic, minced
- 3 cups fat free, reduced sodium chicken broth
- 1 tbsp fresh oregano leaves
- 2 tbsp fresh basil leaves, slivered
- salt and freshly ground black pepper, to taste
- 1⁄4 cup grated Parmesan or Parano cheese, garnish
DIRECTIONS
- preheat oven to 450 degrees. In a large bowl, place tomatoes, red pepper and onion. In a small bowl, whisk oil with salt and garlic. Pour over vegetables and toss to coat well.
- place vegetables on baking sheet and roast in oven for 35-45 minutes until tender and lightly browned.
- In soup pot, combine roasted vegetables with chicken broth. Heat over medium-high heat until simmering. Add oregano and basil. Simmer 2 minutes more.
- In a blender, carefully purée and return to soup pot. Season with salt and pepper, to taste. Pour into individual soup bowls and garnish with cheese.
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Calories (per serving): 105 / Protein: 3 / Carbs: 10g / Fat: 7g
