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Roasted Tomato & Red Pepper Soup

Tomatoes, containing significant amounts of lycopene, and red peppers, containing significant amounts of beta carotene, are good sources of antioxidants.

2 CUPS

Tomatoes, cut into 2” pieces

3 CUPS

Red bell peppers, cut into 2” pieces

½

Large spanish onion, cut into 1” pieces

2 CUPS

Chicken or vegetable broth, heated

2 Tbsp

Udo’s 3-6-9 Oil Blend

 

salt and pepper to taste

Udos available in store
FLORA
Roasted Tomato & Red Pepper Soup

 Preheat oven to 375* F. Line 2 baking sheets with parchment paper. Place tomatoes, peppers and onions on sheets. Roast vegetables until soft and browned along edges ( approx 45 minutes ). In batches, blend with hot broth until smooth. Reheat to serving temperature if necessary. Stir in oil. Season to taste.

Makes two 2 cup servings

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