ROASTED TOMATO AND LEMON SOUP
My garden is so full of tomatoes this year that I am looking for new ways to create delicious healthy recipes. I had so many tomatoes that I pre-roasted a combo of different tomatoes from my garden and then decided to make this soup. My creative juices screamed LEMONS
! As I started cooking onions in my soup pot I squeezed lemon juice in the pan and the scent was out of this world.
This is where the idea for this recipe came from. This soup is easy (especially if you have pre-roasted the tomatoes) healthy and delicious.
! As I started cooking onions in my soup pot I squeezed lemon juice in the pan and the scent was out of this world.
This is where the idea for this recipe came from. This soup is easy (especially if you have pre-roasted the tomatoes) healthy and delicious.
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Ingredients:
3 cups roasted tomatoes 2 cloves roasted garlic Drizzle of olive oil (for roasting) Kosher or Sea salt Drizzle of Balsamic Vinegar 1 medium yellow onion diced 1 cup water 1 cup Tomato juice or Vegetable juice such as low-sodium V-8 ( What is V-8? It is 87% tomato juice and 13% Carrots, Celery, Beets, Parsley Lettuce, Watercress, Spinach ) 1/2 juice of one lemon and 1/2 teaspoon lemon peel 1 dash cayenne pepper salt and pepper to taste Several leaves of fresh basil (or 1/2 teaspoon dried basil) |
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Roast tomatoes and garlic on cookie sheet at 350* for 30-45 minutes until brown.
Cool and using kitchen scissors cut tomatoes and garlic in small pieces, drizzle with balsamic vinegar. Puree in blender with one cup of water. ( Works great if you have roasted tomatoes in advance because you don't have to wait until they cool)
In soup pot add drizzle of olive oil and onion and squeeze of lemon.. Cook until onions are translucent. Add pureed roasted tomatoes ,garlic and one cup of vegetable juice, lemon juice, lemon peel, chopped basil and cayenne pepper. Bring to a boil and then reduce to a simmer for 30 minutes. Season with salt and pepper to taste. Garnish with fresh basil.
Cool and using kitchen scissors cut tomatoes and garlic in small pieces, drizzle with balsamic vinegar. Puree in blender with one cup of water. ( Works great if you have roasted tomatoes in advance because you don't have to wait until they cool)
In soup pot add drizzle of olive oil and onion and squeeze of lemon.. Cook until onions are translucent. Add pureed roasted tomatoes ,garlic and one cup of vegetable juice, lemon juice, lemon peel, chopped basil and cayenne pepper. Bring to a boil and then reduce to a simmer for 30 minutes. Season with salt and pepper to taste. Garnish with fresh basil.
All ready for work tomorrow, make enough for leftovers so you can have healthy lunches!
I love summer tomatoes, the added lemon juice makes this soup special. I hope you love it!
To your good health,
Jan
To your good health,
Jan
