Friday Fare, Health

Friday Fare – Roasted tomato and basil soup

January 24, 2014

This weeks edition of Friday Fare features a delicious and very nutritious meal courtesy of my lovely boyfriend (yes he can cook, really really well). It is a roasted tomato and basil soup and makes 6 servings. I love this meal so much because it is great for a light lunch, a snack, or as an appetizer before eating dinner. It has a rich taste from the roasting of the tomatoes, and is very filling due to the fiber in the vegetables.

Roasted tomato and basil soup

By 4.5 cups of chicken broth, you can either use 4.5 teaspoons of chicken bouillon with 4.5 cups of hot water, or 4 cubes of chicken broth with 4.5 cups of water.

Optional: 1 ounce grated Parmesan, 1/4 teaspoon aleppo pepper, 2 tablespoons butter
– the Parmesan can be added as a final garnish for the soup.
– I personally like spicier foods, so add the aleppo pepper if you want some more kick to your soup.
– butter is a pretty demonized food, but there is a lot of new evidence emerging that butter is actually not as bad for you as previously thought (more on this in a future post …)

1. Dice the sweet onion, carrots, and celery and then put them aside for now. Preheat your oven to 400 degrees farenheit.

2. Quarter the tomatoes and spread them evenly on a baking sheet lined with aluminum foil. Spread 1/3 of the cup of olive oil on top of the tomatoes, and then spread the oregano and thyme onto the tomatoes. Put the tomatoes into the oven for 10-15 minutes, until the tomatoes begin to blacken on their tips.

3. Meanwhile, sautee the diced onions with the rest of the olive oil for ten minutes on medium heat in a pot. Add the salt and pepper, and then add the remaining vegetables and let the mixture sautee for another 10 minutes.

4. Once the tomatoes have roasted, add them to the pot along with the chicken broth and the bay leaves. Cook for another 20 minutes on a high simmer. Add the basil in during the last 5 minutes as it loses its flavor quickly. Save some basil for the end as a garnish.

5. Remove bay leaves from the soup and then add the soup mixture to the blender. BE VERY CAREFUL as the mixture will be extremely hot and if it splashes on you, well, that is going to be really painful!! Blend until smooth, or if you like it chunky then just blend it for a shorter amount of time. Serve with basil as a garnish.

Roasted tomato and basil soup

The ‘orchid’ in this photo is actually a sculpture made by my boyfriends talented aunt, Keena Good – www.keenakdgood.com

Roasted tomato and basil soup

Roasted tomato and basil soup

Nutritional Facts

1 serving
Calories: 223
Carbohydrates: 23 grams
Protein: 3.4 grams
Fat: 12 grams
Fiber: 7 grams

Mmmmm, I love this soup. I hope you all enjoy it too, and if you try it then please let me know how it is by commenting below!

Honestly yours,
Alice

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  • sheri January 24, 2014 at 9:37 pm

    Yummy!

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