Roasted Roma Tomato Soup
Source: Revised Edition The New American Plate Meals(r) for a healthy weight & a healthy life A great beginning to the New American Plate, this soup is unique with enhanced flavor of roasted vegetables. Try this recipe without added broth as sauce for roasted or baked chicken or mild flavored fish. 6 Roma tomatoes, cut in 1/2, seeded 1 lg red bell pepper, cut in quarters, seeded 1 lg yellow onion, peeled, cut in quarters 2 tbsp extra virgin olive oil 1/4 tsp salt 2 lg cloves garlic, minced 3 c fat-free, reduced sodium chicken broth 1 tbsp fresh oregano leaves 2 tbsp fresh basil leaves, slivered Salt & freshly ground black pepper to taste 1/4 c grated Parmesan or Parano cheese, garnish Heat oven to 450°F. In lg bowl, place tomatoes, red pepper & onion. In sm bowl, whisk oil with salt & garlic. Pour over vegetables & toss to coat well. Place vegetables on baking sheet & roast in oven 35-45 min until tender & lightly browned. In soup pot, combine roasted vegetables with chicken broth. Heat over med-high heat until simmering. Add oregano & basil. Simmer 2 min more. In blender, carefully purée & return to soup pot. Season with salt & pepper, to taste. Pour into individual soup bowls & garnish with cheese. Serve. 4 servings Per serving: 105 cal, 7g total fat, 1g sat fat, 10g carb, 3g protein, 2g fiber, 584 mg sod Thanks Lil When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
