Tomatoes contain a phytochemical called lycopene, which your body requires but does not produce – and it’s an important carotenoid that fights free radicals and promotes skin firmness, elasticity, and smoothness (YES, please!).  Cooking tomatoes actually concentrates the amount of lycopene, making it a more powerful antioxidant.

Credit: The Big Book Of Smoothies and Soups

Ingredients:

1 head garlic

14 Roma Tomatoes, halved lengthwise

1 1/2 cups water

1 cup unsweetened almond milk

Salt and ground pepper

1 tbsp pure maple syrup

2 tsps paprika

2 tsps dried basil

1 tsp dried oregano

Directions:

  1. Preheat the oven to 400 degrees F.  Peel the outer skin from the entire garlic head.  Cut the top of the garlic head off, exposing the tops of the cloves.
  2. On a parchment lined baking sheet, arrange the tomatoes, onions, garlic, cut sides up.  Drizzle with the oil and season to taste with the salt and pepper.
  3. Bake for 1 hour, checking to make sure that the garlic and onions do not burn.  Remove the baking sheet from the oven and set it on a rack.  When cooled, peel the garlic cloves.
  4. In a large blender, combine the tomatoes and onions with their juices from the baking sheet, 7 of the peeled roasted garlic cloves, the water, almond milk, maple syrup, paprika, basil, and oregano.  Puree until smooth.
  5. Transfer the pureed soup to a large saucepan over medium heat and heat through before serving.

Nutrition Per Serving:

153 Calories, 7 g fat (1 saturated fat), 23 g carbohydrates, 13 g sugar, 139 mg sodium, 5 g fiber, 4 g protein.

Enjoy!🍃

 

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