6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
DirectionsHeat oven to 400 deg. Line a baking sheet with parchment. Cut bell pepper in half and remove seeds and stem. Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes. Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes. Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes. Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Cooking and Serving Tips:
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.