Roasted Red Pepper and Tomato Soup

Aren't you proud of me? I've posted three healthy, light meals in a row. I don't know how much longer I can keep it up without throwing something chocolaty in soon (don't think about donuts, don't think about donuts, don't think about . . . )

Of course this soup is the best when the summer's produce is at its peak but it's still wonderful in the winter when soups are what keeps you warm. It's easy to make because you just cut up the veggies, roast them and puree them and it goes great with a side salad, crusty loaf of bread and some new year's resolutions. Yum.

2 ¼ pounds tomatoes, halved lengthwise
3 large red bell peppers, halved
1 onion, cut into thin wedges
8 large garlic cloves, peeled
4 tablespoons olive oil
1 teaspoon dried thyme
2 cups chicken broth
4 tablespoons grated Parmesan cheese

Arrange vegetables, onion and garlic on a greased baking sheet and bake at 450 degrees for 40 minutes. Remove and cool. Puree in a food processor, transfer to a stock pot and add the remaining ingredients except the Parmesan and heat gently for 15 minutes. Serve garnished with extra thyme and Parmesan cheese.

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Technorati tags: main dishes, red peppers, tomatoes, soups