Roasted Red Pepper Tomato Basil Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp garlic powder
- 1/4 cup olive oil
- sea salt and pepper to taste
- 1/4 tsp red pepper flakes
- 1 tsp thyme dried
- 8 large tomatoes quartered
- 2 large red peppers seeded and quartered
- 1 medium yellow onion quartered
- 1 cup basil leaves thinly sliced
- 1- quart chicken broth
- 2 tbsp of your favorite red wine (i used cabernet)
- Carbohydrate 6.10600953125 g
- Cholesterol 0 mg
- Fat 2.47205203411693 g
- Fiber 1.69989162566264 g
- Protein 1.02495880208333 g
- Saturated Fat 0.339500312895866 g
- Serving Size 1 1 serving (86g)
- Sodium 29.3759895833907 mg
- Sugar 4.40611790558736 g
- Trans Fat 0.18461880216097 g
- Calories 49 calories
Preheat the oven to 400 degrees.Quarter your tomatoes, peppers, and onions and put them on a parchment lined tray.Drizzle ¼ cup olive oil over the top, sprinkle with salt and pepper. Toss to combine. Cook for 40 minutes.Remove from the oven and let cool completely.Blend the tomatoes, onions, red peppers, and basil in small batches in a high powered blender. Add puree to a large saucepan over medium heat. (Add a little bit of the chicken broth if you have trouble pureeing the vegetables)Add the red wine, fresh basil, thyme, garlic powder, red pepper flakes, sea salt and pepper to the pan with the tomato puree. Let cook for 2-3 minutes. Add the chicken broth.Bring to a boil, reduce to a low simmer and cook for 40 minutes, covered.Serve with grilled cheese or slices of crusty bread. Enjoy!
