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The Anti-Chicken Fingers Movement ~ Roasted Tomato Basil Soup

Why not start the new year off healthier.  Not necessarily to just be fit and in shape, but to be healthier!  People make fun of my style of eating…but my family is healthy and I had an awesome health rating come back from work on some tests we did on how healthy we were in regards to eating style, working out, lifestyle, and blood work.  This doesn’t just equal being thin.  It means I’ll live longer, I have less risk for cancer and other diseases…and I’m passing these same healthy habits along to my kids…who will also be less at risk for the common diseases now in America.  So…make fun of me all you want!  I’ll be running, swimming, camping and fishing while the crappy eaters are either dead or in the hospital!  Join me on the journey! Just sayin! This recipe is awesome!  Great for winter, and it freezes well!

ingredients:

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Happy Eating Friends!

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