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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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