This is my sister Anna’s recipeMakes 8 bowls of soup (how many that serves is up to you!)

The way your house smells when the veggies are roasting is the best part of this soup, but it tastes only slightly less amazing. Super easy and super healthy — did you know tomatoes are a heart-health super food? If you use fat-free Greek yogurt you’re looking at about 2 grams of fat per serving, 0 saturated.

1 red bell pepper, quartered
2 or 2.5 pounds tomatoes, quartered (I used 40 ounces of canned whole tomatoes because I didn’t want skins in my soup)
1 red onion, quartered and separated
Three cloves of garlic, smashed
1-2 red hot peppers, quarted and seeded (or leave seeds in if you like it really hot)
1 tbsp olive oil
1 tsp brown sugar
1 cup vegetable or chicken stock (or more, depending on how thick you want your soup)

Put all your veggies and garlic in a shallow baking dish (like an 8×8 baking pan; you want the veggies close together so they don’t burn), and drizzle oil over all. Sprinkle with brown sugar and roast at 350 for two hours. Let cool a little, then add stock and blend til smooth. (I used my immersion blender; if using a regular blender follow advice to remove center of the blender top so it doesn’t explode.) Serve with a dollop of Greek yogurt and some chopped fresh parsley.

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