Roasted Tomato and Red Bell Pepper Soup
Recipe from Vegetarian Times

This vibrant soup has a satisfying, long-simmered taste, and it's loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can puree them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.

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    2 1/4  pounds 
    ripe tomatoes, halved lengthwise
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    large red bell peppers, quartered, seeded
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    onion, cut into thin wedges
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    large cloves garlic, peeled
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    Salt and freshly ground black pepper to taste
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    2   tablespoons 
    chopped fresh basil
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    1   teaspoon 
    fresh thyme leaves or 1/2 teaspoon dried thyme
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    2   cups 
    vegetable stock or water

Preheat oven to 450 degree F.
Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
Return soup to pan, and heat through, stirring occasionally. Serve hot.
Nutrition information
Per Serving: cal. (kcal) 150, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 21, fiber (g) 5, sugar (g) 12, pro. (g) 4, sodium (mg) 210, Percent Daily Values are based on a 2,000 calorie diet
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