~ Great soups mean great meals & a happy family ~
Roasted Tomato & Red Pepper Soup 2 1/4 pounds tomatoes, halved lengthwise 2 large red bell peppers, quartered, seeded 1 onion, cut into thin wedges 4 large garlic cloves, peeled 2 tablespoons olive oil (preferably extra-virgin) 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 2 cups (about) water 4 tablespoons part-skim ricotta cheese, room temperature Fresh thyme sprigs (optional) Preheat oven to 450 degrees F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet.
