Roasted Tomato & Pepper Soup

This is probably the easiest soup you'll ever make.  It's also very healthy for you. Don't let that sway you!! Healthy can be packed with tons of flavor like this. Give it a try and feel free to play with the herbs.


5 Roma Tomatoes
1 Onion
2 serrano peppers
5-6 mini bell peppers or 1 large bell pepper
1 cup cilantro
5-6 cloves of garlic
Olive Oil
Salt/Pepper
1 Lime
1 14 oz. can of 99 percent fat free chicken stock

Preheat your oven to about 400

Cut the tomatoes, pepper and onion in half.  For a soup that won't burn your mouth, scrape out the seeds of all the peppers. Leave the seeds and juices in the tomato. Facing upwards, lay the tomatoes on the cookie sheet, along with the peppers and onion. Spread the onion out in about four sections. No need to peel the garlic just pop them right on the tray. Drizzle with olive oil, salt and pepper. Bake them for about 20 minutes keeping a good eye on them. The peppers and garlic can burn very easily, turn then if needed. Sometimes the onion and tomatoes depending on size will need more time.

Pop all the veggies  in a food processor or blender. No need to cool a thing. Add in the cilantro, the lime juice and blend. Add the chicken stock to make it as thin or as thick as you'd like. I only used about half the can, I like mine a little thicker. This for me made three servings at around 169 calories per bowl.

Feel free to use basil and lemon instead of cilantro or lime.

Copyright © 2013 Salvo-lutions by, Dana Salvo