Roasted Tomato & Red Bell Pepper Soup

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Tomatoes are rich in Lycopene. Try this soup served warm in the winter or chilled on a hot, steamy summer day.

  • 2 1/2 pounds ripe tomatoes, halved lengthwise
  • 2 large red bell peppers, stems and seeds removed, halved
  • 1 onion, quartered
  • 4 large garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • ½ tsp each salt and pepper
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 2 cups (approximately) vegetable stock (preferably low sodium)

Preheat oven to 450°F.

  1. Place tomatoes, bell peppers, onion and garlic on large roasting pan or baking sheet. Drizzle with olive oil and season with salt and pepper.
  2. Roast vegetables until tender and beginning to brown, turning occasionally, if needed, about 35-40 minutes. Let cool to room temperature.
  3. Place vegetables and any pan juices in a food processor. Add thyme
  4. Pulse soup just until ingredients are blended, then puree while gradually adding vegetable stock until soup reaches desired consistency. If serving chilled, refrigerate for a few hours or overnight, stirring before serving.