Wednesday, January 5, 2011


So, I have a fabulous recipe to share with you...

Fresh Tomato Soup
15-20 tomatoes (I used campari, but I'm sure you could use any kind)
1 head of garlic roasted
3 cups vegetable broth
1 onion diced
3 tablespoons organic tomato paste
2 tablespoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried basil
1 tablespoon dried parsley
1/8 teaspoon red chili flakes
1 packet stevia
salt & pepper to taste
Heat oven to 450 degrees. Cut tomatoes in half and bake in oven on jelly roll pan for 25 minutes. At the same time you can begin roasting garlic in oven wrapped in foil. Roast garlic for 45 minutes. While tomatoes and garlic are in oven begin sauteing onion until golden brown in dutch oven. Once color is golden brown, add tomato paste, vegetable broth and all spices and stevia. Once tomatoes and garlic are done put half of onion mixture and half of tomatoes in blender. Blend until smooth. Repeat with the rest of the onion mixture and the rest of the tomatoes and roasted garlic. Then combine both batches back in dutch oven and heat until warm. Enjoy!
To make it creamier, I added raw goat cheese to each bowl before serving.

This recipe is great! I am doing a detox from this book right now, so I am not eating any breads or crackers, but I'm sure this soup would be fabulous with some crusty bread or a grilled cheese sandwich.



  1. OK.....I give up, what's a jelly roll pan???

  2. a baking pan with rimmed edges...who knows why they call it a jelly roll pan?