Ingredients
2 large onions, cut into 8 wedges4 large tomatoes, cut into 8 wedges1 large sweet red pepper, cut into 8 wedges4 garlic cloves, halved1/4 cup olive oil2 cans (14-1/2 ounces each) reduced-sodium chicken broth1/2 cup fat-free half-and-half1/2 cup coarsely chopped fresh basil1 small chipotle pepper in adobo sauce, seeded1/2 teaspoon pepper1/4 teaspoon saltFresh basil leaves, optional
Preparation
Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat.
Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally.
In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.
