Premium Recipes

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