Yield:
4 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
45 Minutes
Category
Lunch + Dinner
Calories:
203
Carbs:
24.7
Fat:
7.3
Fiber:
4.2
Protein:
5.4
WW Points:
2
ingredients
1 pound of campari tomatoes, stems removed
1 yellow onion, peeled and chopped into big pieces
1 shallot, sliced
1 red bell pepper, chopped into big pieces, seeds removed
1 bulb of garlic, top cut off
2 tablespoons olive oil
kosher salt and cracked black pepper
1 bunch of fresh basil
directions
Step 1:
Heat oven to 425° Place all ingredients (except basil) in a casserole like baking dish.
Step 2:
Drizzle with olive oil and sprinkle a hearty pinch of kosher salt and cracked black pepper. Roast for 45 minutes.
Step 3:
Toss all in the blender, juices included, add in a bunch of basil, blend, and serve with a grilled cheese sandwich!
Jenn's Note:
This is a thicker soup that can be thinned out with heavy cream, milk, or even broth to keep the points and calories lower. Just be sure to adjust this in your tracker. I preferred the thicker soup as it was the perfect dip for my grilled cheese!