Roasted Vegetable Tomato Soup

 

A rich, hearty and filling soup full of fresh veggies. Gluten-free, dairy free, and zero Weight Watchers points.

Ingredients

  • 4 red peppers
  • 10 vine ripe tomatoes quartered
  • 1 red onion chopped
  • 1 head of garlic
  • 3 large carrots peeled, quartered lengthwise and chopped in thirds
  • 1 Tbsp Italian seasoning
  • salt
  • pepper
  • cooking spray
  • 3 tsp chicken bouillon granules or 3 cups of chicken stock
  • 1 tsp smoked paprika
  • 2 Tbsp tomato paste
  • 1 can fire roasted tomatoes
  • 1 tsp red pepper flakes
  • half cup fresh basil leaves
  • balsamic vinegar

Instructions

  1. Lightly spray red peppers with cooking spray and broil on the top shelf in a shallow baking dish until charred. Make sure to turn and flip peppers so all sides are broiled. Once charred, place in plastic bag and seal and allow peppers to cool.
  2. Heat oven to 450.
  3. Lightly coat roasting pan with cooking spray and add tomatoes, onion, carrots and sprinkle with Italian seasoning and salt and pepper. Roast in oven for 45 minutes, stirring occasionally.
  4. Cut off top of head of garlic, salt and pepper and wrap lightly in foil and add to oven. Roast until soft, around 30 minutes.
  5. While veggies are roasting, add 3 tsp of chicken bouillon granules(can use veggie stock if vegan or vegetarian) to 3 cups of water and add to large pot.
  6. To pot, add can of fire-roasted tomatoes, 1 tsp smoked paprika, 2 Tbsp of tomato paste, and red pepper flakes to taste.
  7. When cool enough to touch, peel, seed and stem roasted red peppers, chop and add to pot. Bring to low boil.
  8. When garlic is soft, caramelized, remove from oven and allow to cool. Once cool, squeeze cloves into pot.
  9. When veggies have finished roasting, broil for around 10 minutes. Add a basil leaves to pan for the last two minutes. When veggies are browned with crispy bits, remove from oven and add to pot.
  10. Use an emersion blender to blend until smooth. Simmer for about ten minutes.
  11. Serve with a drizzle of balsamic vinegar and salt and pepper to taste.

Tips

*If you like a bit sweeter, you can add 1/4 cup of granulated stevia. You can also use brown sugar if you aren't watching your sugar intake.

*If you want it creamy, you can add 1/4 cup of fat-free half and half or you can use heavy cream if you're not watching your fat intake.

*For a southwestern kick, add 1/2 cup of your favorite salsa before blending.

*If you aren't gluten-free, top with croutons or use a dip for your favorite bread.

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