Soup, Chili & Stew
Creamy Roasted Tomato Soup
Servings and Ingredients
|6||Roma tomatoes, cut in half and seeded|
|1||red bell pepper, cut into quarters and seeded|
|1||small yellow onion, peeled and quartered|
|2||garlic cloves, peeled|
|1 tbsp.||Hy-Vee light Italian dressing|
|2 c.||low-sodium vegetable broth|
|½ c.||Hy-Vee fat-free half-and-half|
|Sea salt and Hy-Vee black pepper, to taste|
- Combine tomatoes, red bell pepper, onion, garlic and dressing in a large bowl; toss well. Pour into a 9-by-13-inch baking pan. Arrange tomatoes and peppers cut-side-down.
- Roast at 400 degrees for 45 minutes or until tomatoes and peppers are very soft and edges are golden brown. Transfer to a medium saucepan.
- Stir in vegetable broth. Bring to a boil and simmer 1 minute. Puree in a blender, return to saucepan and stir in half-and-half. Heat through. Do not boil. Season to taste with salt and pepper.
70 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 13g
- Protein: 2g
Vitamin A 40%
Vitamin C 110%
Hy-Vee Seasons Healthy Living Recipes Cookbook.