Enchie - Monthly Recipe

Enchie - Monthly Recipe

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




		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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