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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"True love is the greatest thing in the world - except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is lean and the tomato is ripe."
-William Goldman, Author

The refrigerator light goes on...

I started out thinking that I would make this soup with tarragon, but it just hasn't grown well in my garden. I had the fresh basil and used it instead. I love this soup, but you should use what you have available and basil, tarragon, oregano or even thyme would be great choices.

Ripening Tomatoes

Buying tomatoes at the supermarket can be a daunting task. The quality is often poor because most are picked green and ripened in big rooms using ethylene gas.

However, even the worst tomato can be made better by placing it stem side down on a sunny windowsill. It will continue to ripen the tomato further . If you want it chilled, place it in the fridge for only a couple of hours.


 

Chilled Roasted Tomato Soup



Servings = 4 | Serving size =about 1 1/2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well in the fridge for 2 - 3 days.

Serve with a 2 ounce whole grain or gluten-free roll.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

spray oil
2 lbs plum tomatoes
2 cloves garlic
3 large shallots (peeled and halved)
1 cup water
8 large leaves fresh basil
1/2 tsp salt
fresh ground black pepper (to taste)

Preheat the oven to 325F. Spray a large skillet lightly with olive oil. Add the tomatoes, garlic and shallots to the pan. Place the pan in the oven.

Roast the vegetables for about 40 minutes. Check on them about every 10 - 15 minutes tossing them to make sure they roast evenly. Spray lightly with olive oil if needed.

Remove from the oven and let cool for about 10 minutes. Puree using a blender or stick blender adding the water, basil, salt and pepper.

Chill and serve when cold.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 4

.

Amount Per Serving

Calories 73 Calories from Fat 4
  % Daily Value
Total Fat 1g 1%
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 317mg 13%
Total Carbohydrates 16g 5%
    Dietary Fiber 3g 11%
    Sugars 6g  
Protein 3g  
Vitamin A 48% Vitamin C 54%
Calcium 4% Iron 6%
Vitamin K 22 mcg Potassium 82 mg
Magnesium 35 mg