Roasted Cherry Tomato Soup
lycopene soup for the winter
Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo
- 1 medium onion, thinly sliced
- 1 kilo cherry tomatoes (optional – different colors)
- 3-4 cloves of garlic split into halves
- Olive oil
Preheat the oven to 200C.
Place the slices of onion in a deep pan together with the cherry tomatoes and garlic. Drizzle with olive oil and season with salt and pepper. Toss together, and bake for 20 minutes or until the onions have turned golden and the tomatoes have burst.
Remove the pan from the oven and leave to cool a little. Blend well. Strain through a fine sieve into a medium sized pot. Add one cup of vegetable broth or water. Continue adding broth or water until the soup reaches the consistency you prefer.
Bring the soup to the boil, taste and season with salt and pepper. Serve hot or cold, with yogurt, labaneh or olive oil.
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