Today starts week three of my “fruit and veggie challenge” and I’m feeling pretty good. Overall I have trained myself to plan better meals and have improved my healthy eating habits. Going to the Farmer’s Market each Sunday has been fun and empowering knowing I’m doing something positive for my health. This weekend I dug out an old recipe for roasted tomato soup that I’ve had for many years. It’s fantastic and I am going to put it back in rotation! It’s a lot of good for you and nothing bad – simple, healthy and delish! The roasting takes a while so plan ahead when making this yummy soup.
*combine 1/3 cup olive oil and 1/3 cup chopped basil & Italian parsley. Brush herb mixture on 2 1/2 lbs plum or heirloom tomatoes (halved). Season with salt and pepper and roast in oven at 200* for 2 hrs. Heat 1/3 olive oil in sauce pot and cook 1 med chopped onion until tender, about 4-5 min. Add 3 minced garlic cloves and cook 1-2 additional min. Add roasted tomatoes, 1/3 cup chopped herbs and 4 cups vegetable broth. Bring to a boil, reduce heat and simmer 1 hr, stirring occasionally. Working in batches, puree soup in blender or processor. For a smoother soup strain out any seeds. Garnish with fresh herbs and enjoy!
velvet birdie 