Roasted Tomato Soup

Count on low-fat half-and-half for creaminess with fewer calories.

Makes 4 servings (1 cup each)



1. Preheat oven to 400˚F. In a large bowl, combine tomatoes, red bell pepper, onion, garlic and dressing; toss well. Pour into a 13x9x2-inch baking pan, arranging tomatoes and peppers cut-sides down.

2. Roast for 45 minutes or until tomatoes and peppers are very soft and edges are golden brown. Transfer to a medium saucepan.

3. Stir in vegetable broth. Bring to boiling; reduce heat and simmer for 1 minute. Purée broth mixture in a blender. Return soup to saucepan. Stir in half-and-half. Heat through; do not boil. If desired, season with salt and pepper.

Nutrition Per Serving

70 Calories, 1.5g Fat, 0g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 150mg Sodium, 13g Cholesterol, 3g Fiber, 8g Sugar, 2g Protein. Daily Values: 40% Vitamin A, 110% Vitamin C, 6% Calcium, 4% Iron
© 2016 Marsh Supermarkets, Inc.