Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Roma tomatoes, cut in half and seeded | ||
| 1 red bell pepper, cut into quarters and seeded | ||
| 1 small yellow onion, peeled and quartered | ||
| 2 garlic cloves, peeled | ||
| 1 tbsp. Hy-Vee light Italian dressing | ||
| 2 c. low-sodium vegetable broth | ||
| ½ c. Hy-Vee fat-free half-and-half | ||
| Sea salt and Hy-Vee black pepper, to taste |
Directions
- Combine tomatoes, red bell pepper, onion, garlic and dressing in a large bowl; toss well. Pour into a 9-by-13-inch baking pan. Arrange tomatoes and peppers cut-side-down.
- Roast at 400 degrees for 45 minutes or until tomatoes and peppers are very soft and edges are golden brown. Transfer to a medium saucepan.
- Stir in vegetable broth. Bring to a boil and simmer 1 minute. Puree in a blender, return to saucepan and stir in half-and-half. Heat through. Do not boil. Season to taste with salt and pepper.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 13g
- Protein: 2g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 110%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.