Roasted Tomato Soup

  Total Time) 

    1 hrs:

  Cook Time) 

    50 mins:

  Prep Time) 

    10 mins:

  Servings) 

     6:

                  Ingredients:

  1.2 red bell pepper chopped

  1 tablespoon sea salt

  3 cloves garlic halved

  2 teaspoons dried basil

  3 pounds roma plum, tomatoes quartered

  3 tablespoons olive oil

  1 yellow onion halved and quartered

  1.2 teaspoons freshly ground black pepper

  5 cups low sodium chicken broth

  1 teaspoon dried parsley

                    Directions:

  Step.1

Preheat oven to (400 degrees) F (200 degrees) C. Line a large baking sheet with aluminum foil.

  Step.2

Spread the red bell peppers, onions, and (tomatoes) in a single layer on the prepared baking sheet? Drizzle the tomato mixture with olive oil, and season with pepper and (salt)

  Step.3

Roast in the preheated oven for 28 to 30 minutes; add the garlic and continue to roast until the tomato mixture is soft, about 13 to 15 minutes.

  Step.4

And at the same time, bring the chicken broth, parsley, and basil to a boil in a large pot. Reduce the heat and cook over low heat.

  Step.5

Place half of the tomato mixture into the blender? Place the lid down, and swirl the mixture a few times until smooth, adding (small amounts) of hot chicken broth if liquid is needed? Pour the pureed tomato mixture into the (stockpot) along with the (chicken broth)? Puree the remaining half of the tomato mixture, and add in the chicken stock mixture, and stir well? and simmer together for about 4 to 5 minutes?

  Step.6

  Full enjoy

             Nutrition Facts:

               Per           -         Serving

              5g

             Protein

              8g

              Fat

            140

           Calories

            15g

           Carbs