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Roasted BLT Soup

Makes: 6  servings Prep 35 mins Start to Finish 1 hr 35 mins

Ingredients

  • 1 tablespoon  extra-virgin olive oil, plus additional for pans
  • 3 pounds  plum tomatoes, halved lengthwise
  • 3 red bell peppers (1-1/2 lbs. total), sides sliced off core, stems and seeds discarded
  • 2 cups  hot vegetable broth
  • 1/2 cup  half-and-half
  • 1 cup  baby arugula
  • 6 bacon slices, cooked and broken into bite-size pieces
  • 3 tablespoons  crumbed blue cheese

Directions

1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly oil 2 large nonstick shallow baking pans. Place tomatoes, cut side up, in 1 pan and bell peppers in a single layer in remaining pan; season with salt and pepper. Roast, turning peppers and switching pans halfway through, until veggies are slightly charred and wilted, about 45 minutes for peppers, 1 hour for tomatoes. Transfer pans to racks to cool slightly.

2. In a food processor, in batches, puree together tomatoes, bell peppers, and broth until smooth (use caution when blending hot liquids). Transfer, as pureed, to a large saucepan. Add half-and-half and 1/2 cup water to puree in saucepan and reheat over low heat, stirring occasionally; salt and pepper to taste. Add water, 1/4 cup at a time, if needed, to reach desired consistency.

3. Toss together arugula, oil, bacon, and cheese; salt and pepper to taste. Ladle soup into bowls and top with salad. Serve immediately. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)185,
  • Fat, total(g)12,
  • chol.(mg)16,
  • sat. fat(g)4,
  • carb.(g)18,
  • fiber(g)4,
  • pro.(g)6,
  • sodium(mg)504,
  • Percent Daily Values are based on a 2,000 calorie diet