A nice summer soup that can be served hot or cold.

Ingredients

2 1/2	lb tomatoes, sliced lengthwise
2	large red bell peppers, quartered
1	onion, cut into thin wedges
4	cloves garlic, peeled
2	tbsp olive oil
1/2	tsp salt
1	tsp pepper

Directions

Arrange veggies in one layer in a roasting pan or cookie sheet with sides. Drizzle them with the olive oil and sprinkle on the salt and pepper. Roast in an oven at 450 F for approximately 40 minutes (checking and stirring the veggies occasionally) or until soft, bubbly, and browning. Blend to puree once veggies are cool, adding water until the desired soup consistency is reached.

Categories

Tomatoes, Vegetables, Soup, Advance, Puree, Roast, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sugar