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.