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.

Ingredients
2 cups Tomatoes, cut into 2" pieces
3 cups Red bell peppers, cut into 2" pieces
1/2 Large Spanish onion, cut into 1" pieces
2 cups Chicken or vegetable broth, heated (option: use low sodium or homemade)
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 mins).

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