Roasted Tomato Pepper Soup

Roasted Tomato Pepper Soup

Roasting the vegetable really enriches the flavour.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    
Cuisine       : Soups and Chowders
Categories    : Dairy Free, Gluten Free, Vegan


  2       28 Ounce Cans Roma Tomatoes
  3       Red Bell Pepper -- halved and seeded
  2      Tablespoons  Olive Oil
  2      Cups  Onion -- chopped
  1      Teaspoon  Garlic -- minced
  4      Cups  Vegetable Stock, Low Sodium
 1/2    Cup  Fresh Basil -- chopped
  2      Tablespoons  Fresh Lime Juice
           Salt and pepper to taste

Set oven to Broil

Half peppers; core and seed. Place on oiled baking pan. Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes. Place in a plastic bag for 15 minutes to make peeling easier. Peel peppers; set aside.

Reset oven to 450°F

Drain tomatoes, reserve liquid. Cut each tomato in half; squeeze gently to release seeds into tomato liquid. Place cut side down on an oiled baking pan. Broil about 6 inches from heat until until lightly charred, 3 to 4 minutes.

In a large saucepan heat olive oil until hot. Add onion and garlic. Sauté and stir over low heat until onion is translucent, about 5 minutes.  

Strain tomato liquid, discard seeds and place in blender with sautéed onion, garlic, charred tomatoes and peppers, blend until smooth.

Add broth to a large saucepan and pureed vegetables. Cover and simmer for 15 minutes. Add lime juice, basil, salt and pepper let simmer another 5 minutes.


Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 141 Calories; 6g Fat (34.4% calories from fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 160mg Sodium.  Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 Fat.