| 13 | 55 | 295 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 2 |
| 3 medium pepper(s) | Red bell pepper (halved, seeds removed) |
| 3 tomato | Plum tomatoes (or 1 roma tomato, halved or quartered) |
| 1 medium | Red onion (quartered) |
| 4 clove(s) | Garlic (whole but peeled) |
| 1 tbsp | Extra virgin olive oil (1-2 tbsp.) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1/2 tsp | Cumin |
| 1/4 tsp | Hot pepper (chili) flakes |
| 1/2 whole lemon(s) | Lemon juice |
| 1/2 whole lemon(s) | Lemon peel (zest) |
| 4 cup | Chicken broth (stock) (or water) |
| 1 tsp | Balsamic vinegar |
Preheat oven to 400 F.
Roast peppers, tomatoes, onion, and garlic in a roasting pan drizzled with the oil, salt, pepper, lemon juice and zest for 20 to 30 minutes, until nicely roasted.
Remove what skins you can from the peppers and tomatoes. Transfer everything to a large pot.
Add broth and simmer for 10 minutes. Remove any floating skins.
Puree. Add vinegar and season, if needed. Add more broth if necessary. Re-heat and serve.
Top with fresh herbs or pesto.
| Fruit | 0.2 |
| Vegetables | 3.8 |
