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Tomato and Roasted Red Pepper Soup The zesty, homemade tomato broth enhances this delicious soup, which can be served hot or cold. Try it alongside a green salad or with a grilled cheese sandwich for a savory light meal. | |
 Yield: 6 servings (1 1/2 cups each)  Preheat oven to 375 degrees. Place quartered tomatoes in a large bowl with garlic, olive oil and freshly ground black pepper. Toss together until tomatoes are completely coated. Spread tomato mixture on a cookie sheet and cover with aluminum foil. Bake for 1 hour. After baking place tomato mixture in a food processor and add roasted red peppers, chicken broth, basil and balsamic vinegar. (You may have to do it in separate batches). Blend until smooth. Season to taste with freshly ground black pepper. Serve either hot or cold. Nutrition facts (per serving): Calories: 129; Fat: 7g; Saturated Fat: 1g; Cholesterol: 0; Sodium: 380mg; Carbohydrates: 14g; Fiber: 4g; Protein: 5g | |
| Last Reviewed: July 2009 | |
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