Roasted Tomato Soup with Brown Rice

Tomato plain and sliced (vertical, horizontal)

Image via Wikipedia

Pre heat oven to 400

I use  about 8-10 off the vine tomatoes, slice in half. Place on baking sheet and drizzle olive oil over tomatoes, season with sea salt and pepper,  1 tbsp Italian Seasoning and 6 garlic cloves diced, 1/2 bunch fresh Italian flat parsley chopped.  Roast for about 20 min, till tomatoes skin is peeling off on its own.  Place tomatoes in batches into the blender, and puree. also puree small jar of roasted red peppers drained. Pour into large pot on stove top, turn heat to medium-low. Add 3-4 cup of fat free chicken broth, 1 cup water and 2 cup cooked brown rice. (Optional 1/2 tbsp of crushed red pepper flakes ) Simmer about 15-20minutes. Sprinkle with low fat Parmesan cheese and 1tbsn of fresh chopped Italian Parsley.

Can turn it to a “Do-Over” recipe : Italian Stuffed Peppers (see recipe)

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Published in: on September 13, 2010 at 6:11 pm  Leave a Comment  
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