Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil; set aside.
Oven-roasted vegetables turn into a simplistic soup full of flavor, without all the added calories.
Servings and Ingredients
|1 large red onion, cut into wedges|
|2 clove(s) garlic, smashed|
|2 lbs. roma tomatoes|
|3 medium red bell peppers, seeded and cut into 1-inch pieces|
|2 tbsp. Gustare Vita olive oil|
|½ c. Hy-Vee half and half|
|1 (1-oz.) pkg. fresh basil leaves, plus additional for garnish|
|Parmesan cheese, freshly grated, for garnish|
Things To Grab
- Large sheet pan
- Aluminum foil
- Blender or food processor
- Large serving bowl
Place red onion, garlic, tomatoes, and bell peppers on prepared sheet pan. Toss with olive oil and season with salt. Spread in an even layer and bake 25 to 30 minutes, or until vegetables are fork-tender and slightly charred.
Place half the vegetables in a blender or food processor. Pulse until vegetables are slightly chopped. Pour into a large serving bowl. Place second half of vegetables in blender or food processor with half and half and basil; blend until smooth. Add into large serving bowl and stir to combine.
Garnish soup with additional fresh basil and freshly shredded Parmesan cheese, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 25mg
- Total Carbohydrates: 13g
- Protein: 3g
Hy-Vee Test Kitchen