What's a healthy recipe for tomato soup?

Tomato Bisque
Serves: 4

Ingredients

• 3 cups carrot juice (about 3 pounds of carrots, juiced)
• 1 1/2 pounds fresh chopped tomatoes or 1 (28 oz) can whole tomatoes, no-salt-added or low sodium (San Marzano variety, if possible)
• 1/4 cup sun-dried tomatoes, chopped
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 leek, chopped
• 1 large shallot, chopped
• 3 cloves garlic, chopped
• 2 tablespoons Dr. Fuhrman’s MatoZest or other no salt seasoning, adjusted to taste
• 1 teaspoon dried thyme, crumbled
• 1 small bay leaf
• 1/2 cup raw cashews or 1/4 cup raw cashew butter
• 1/4 cup chopped fresh basil
• 5 ounces organic baby spinach

Directions

1. In a large saucepan, add all ingredients except the cashews, basil and spinach.
2. Simmer for 30 minutes. 
3. Discard the bay leaf.
4. Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup with the cashews in a food processor or high powered blender until smooth. 
5. Return the pureed soup along with the reserved vegetables to the pot. 
6. Stir in the basil and spinach and heat until spinach is wilted.

CALORIES 254; PROTEIN 14g; CARBOHYDRATES 40g; TOTAL FAT 8.9g; SATURATED FAT 1.7g; SODIUM 203mg; FIBER 6.3g; BETA-CAROTENE 20201mcg; VITAMIN C 57mg; CALCIUM 141mg; IRON 4.4mg; FOLATE 143mcg; MAGNESIUM 133mg; ZINC 1.8mg; SELENIUM 4.2mcg

This deceptively simple soup starts with roasting tomatoes, red bell pepper, onions and garlic to bring out their natural sweetness. Health bonus: Cooking tomatoes enhances lycopene, the compound that gives them their color and is a powerful antioxidant that may help protect against heart disease and prostate cancer.

Roasted Tomato and Red Bell Pepper Soup

Makes: 4 servings
Prep Time: 20 min.
Cook Time: 20 min.

Ingredients

• 2-1/4 pounds ripe tomatoes, halved lengthwise
• 2 large red bell peppers, quartered, seeded
• 1 onion, cut into thin wedges
• 4 large cloves garlic, peeled
• 2 teaspoons extra virgin olive oil
• 2 teaspoons chopped fresh basil
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
• 2 cups vegetable stock or water
• Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 450° F.

2. Arrange tomatoes, flesh side up, bell peppers, onion and garlic on large baking sheet.

3. Drizzle with oil; sprinkle generously with salt and pepper.

4. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes.

5. Remove from oven; let cool.

6. Transfer vegetables and any juices to food processor or blender.

7. Add basil and thyme leaves.

8. Puree soup, gradually adding enough stock to thin soup to desired consistency.

9. Return soup to pan, and heat through, stirring occasionally.

10. Serve hot.