Roasted tomato and yellow pepper soup

This soup is delicious, flavorful, filling, and low calorie!


5 Medium tomatoes
5 Onion slices/rings - chopped
1 clove garlic - finely chopped
1 small yellow pepper -sliced
1 cup No fat beef broth
Olive oil
Bay leaf
Thyme
Pepper
Salt
Rosemary
Balsamic vinegar


Slice the tomatoes into half inch slices, and spread tomatoes, garlic, onion, and pepper on a baking sheet. Drizzle (or spray if you have it in an aerosol can) olive oil to very lightly coat all of the vegetables on all sides. Sprinkle salt, pepper and rosemary on top. Pop in the oven at 350 for 15 minutes. When the vegetables are out of the oven, use a wooden spoon to mash the tomatoes in a bowl. Chop the yellow peppers and onions into bite sized pieces, and add with the garlic, to the tomatoes.

Add 1 cup of beef broth, and add salt, pepper, thyme and rosemary to taste. Blend in a blender until slightly pureed, still leaving a few bites of veggies. Pour back in the bowl and add one whole bay leaf. Cover with foil and place the soup into the fridge for 1 hour or up to over night. The longer the flavors marry, the richer the soup will taste.

When ready to eat, take the bay leaf out and bring the soup to a low boil for 4-5 minutes. Add 1 tsp of balsamic vinegar, stir and Voila! Serve with english muffins toasted with olive oil, rosemary and salt.