Roasted Tomato Soup
This week’s episode is all about sodium. Sodium is important for our body’s functioning.
Sodium helps keep fluids in balance and plays a role in nerve and muscle function.
On average, Americans consume about 3400 milligrams a day. The American Heart Association recommends no more than 2300 milligrams a day, and 1500 milligrams a day is ideal.
High sodium foods are most often foods that are processed, like chips, breads, frozen meals, canned soups, sandwiches, and cold cuts. It is best to make as many meals from scratch, then you’ll know how much salt is going into your food.
Homemade Roasted Tomato Soup
by Alli Shircliff
I make this recipe a lot in the summer and fall when we have a plethora of tomatoes from the garden. You can make a big batch and freeze some it for the winter.
Ingredients:
12 small to medium tomatoes, halved
extra-virgin olive oil
salt and ground black pepper
1/3 red onion, thinly sliced
2 large garlic cloves, peeled
6 basil leaves
Directions:
Preheat oven to 425 degrees F.
Place tomatoes in a baking dish; add olive oil, salt, and pepper. Roast tomatoes for 30 minutes.
Add red onion and garlic to tomatoes and continue roasting until tomatoes are beginning to brown and onion and garlic are softened, about 20 minutes more.
Cool tomato mixture to room temperature.
Transfer tomato mixture to a blender, filling halfway. Add basil leaves and blend until desired consistency is reached.
