Reply to Requesting Soup Recipes - Hearty but also low carb if possible

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I make roasted tomato and red pepper soup that is really popular.  Take a baking sheet, cover in foil, put  a thin layer of olive oil on sheet.  Fill sheet with halved tomatoes and quartered red peppers (take off stems, ribs, and seeds), plus peeled garlic cloves and a small onion.  Roast until tomatoes are soft and deflated and red peppers are roasted soft.   Put the veggies in a blender or food processor. Add basil, oregano to taste.  Puree until chunky.  Pour into bowls and serve.  If it is thicker than you want, you can thin the soup in the blender with a little chicken or vegetable stock.  Yum  No carbs other than the natural carbs in the tomatoes.[/quote]

OMG that does sound delish! LC poster here. How many peppers/tomatoes do you use?[/quote]

I usually use as many as I can fit only the baking sheet.  Last time I think I used 8 medium tomatoes and 3 large red peppers, plus one large head of garlic and a small onion.  I didn't have fresh basil and oregano, so I used dried.  It's really very easy.  The hardest part is usually cleaning the blender.  FYI, if you have a choice, use a large jarred blender over a food processor.  I found that the food processor was messier and leaked a little bit between the container and the lid when the soup moved up the sides.  The blender was a lot neater and kept the soup inside with less spilling.[/quote]

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