No matter how much self control you have, Valentine’s Day always seems to include one too many pieces of candy! This year, give your tummy a little bit of a break and eat an extra healthy dinner. You won’t have to sacrifice any of the deliciously rich flavors that are expected from the holiday and you’ll still be able to enjoy your evening. This soup recipe is vegetarian (could easily be made vegan), gluten-free, and has 1.5 servings of vegetables.
Tomato and Roasted Pepper Soup - Serves 2
2 large tomatoes (we used organic, hydroponic Beefsteak tomatoes)
1 roasted red pepper
3 cloves of garlic
2 tbsp. of chopped fresh basil
3/4 c. of whole milk
1 tsp. of crushed black pepper
1 tsp. of salt
Roast the red pepper and peel the skin off. Chop the tomatoes, pepper, basil, and garlic. Add to a medium saucepan and cook over medium heat. Once the tomatoes have cooked down, add milk, salt and pepper. Emulsify or blend the soup until it has no large chunks. Serve with freshly chopped basil, sourdough croutons, or parmesan cheese.
Complete this meal with a green salad and dark chocolate covered strawberries. Bon appétit!