ROASTED RED ROMA TOMATO SOUP

Steps:

• Preheat the oven to 400°F.
• Gently squeeze the tomatoes by hand to remove excess seeds, then put them in a bowl and toss with 1 tablespoon of the olive oil and 1/2 teaspoon of salt until evenly coated. Place the tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes, until their skins are just browning and the juices are bubbly. Let cool for 5 minutes, then lift off the skins with a fork.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Add the carrots, garlic, and 1/4 teaspoon of salt and continue to sauté until the carrots are just tender, about 5 minutes.
• In a blender, puree the tomatoes with their juice and the carrot mixture until smooth.
• You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes. Add 1 cup at a time until you have the desired thickness.
• Return the soup to the pot and gently reheat over medium-low heat. Stir in another 1/4 teaspoon of salt, then do a FASS check. Tomatoes can sometimes be acidic, so you may want to add a bit of agave nectar and another pinch of salt.
• Serve topped with the Parsley Basil Drizzle and a sprinkling of Parmesan cheese (if using).
• If fresh tomatoes aren't available, you can substitute two 28-ounce cans of plum tomatoes.
• Store in an airtight container in the refrigerator for 5 days, or in the freezer for 2 months.
• (per serving)
• Calories: 135
• Total Fat: 5.4g (0.8g saturated, 3.4g monounsaturated)
• Carbohydrates: 21g
• Protein: 4g
• Fiber: 6g
• Sodium: 280mg