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Transformations: The Napa Valley Weight and Lifestyle Management Program ™
Roasted Tomato and Red Bell Pepper Soup(Serving Size 1/4 cup)
2¼ lb Red Tomato
2 Red Bell Peppers
1 Onion, Peeled
4 Garlic Cloves
2 t. Olive Oil
2 Fresh Basil Leaves
1 t. Fresh Thyme
½ t. Dry Vegetable Boullion
1 1/2 cups water or vegetable stock
1 t. Ground Cumin
4 T. Seasoned Rice Vinegar
Salt and Pepper to taste
1. Preheat oven to 450 degrees.
2. Halve tomatoes, quarter and seed peppers, slice onions into thin wedges and peel garlic cloves.
3. Arrange tomatoes, cut side up, peppers, onion and garlic cloves on large baking sheet. Drizzle with the oil, sprinkle with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
4. Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
5. Return soup to pan, and heat through, stirring occasionally. Finish with cumin and seasoned rice wine vinegar. Serve hot.
Calories: 20, Prot: 1 g, Carb: 4, Fat: 0.5 g, Chol: 0 mg, Sat. Fat: 0 g, Sod: 69 mg, Fiber: 1 g
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