After a long, cold day in the winter, it is nice to warm up with soup and grilled cheese for dinner. This is an easy way to add more vegetables to your meals!
1. Heat oven to 400 degrees Fahrenheit.
2. On a cutting board, cut tomatoes in half. Then, cut the red peppers in half, removing the seeds from the red peppers.
3. Remove skin from onion and cut into fourths.
4. On a baking sheet, spread out the tomatoes, red peppers, onion, and garlic. Top with olive oil and 1/4 tsp of salt, shaking around to ensure all is covered.
5. Once the oven is preheated, place the baking sheet with ingredients into the oven and roast for 25 minutes. Turn the pan after 25 minutes and roast for another 10-15 minutes until tomatoes look weathered and red peppers are soft.
6. While waiting, heat up the broth with basil, letting it come to a simmer.
7. Remove the sheet pan once the vegetables are roasted and let cool. Once cooled, add tomatoes, red pepper, onion, and garlic to a blender and blend until smooth.
8. Then, stir the vegetable mixture into the vegetable broth and let it come to a simmer. Add the remaining salt for taste. Once mixed together, give it a taste to see what it is missing. If nothing is needed, make it with a grilled cheese and enjoy! :)
Calories: 71 Kcal: Carbohydrates: 0g Sugars: 5g Protein: 1.2g Saturated Fat: 0.5g Sodium: 219.9mg
Chef's Note: Serve with our Veggie Grilled Cheese for the ultimate plant-based meal!
Dietetic Intern, Dana Bogseth