Sneak the healthy in: Tomato Soup from scratch

Sometimes the hubs likes to have a soup and sandwich meal. I try to tell him that it comes with a free salad bar, but he usually opts out of that option.

So, I have to make the soup as healthy as possible.

Little does he know, he gets a soup that includes the salad. When you've been together as long as we have, you learn to work with what you have in order to keep your sweetie around as long as possible. 

Sure, I could open a can and pour it into bowl, but I try to save canned soup for camping trips. I get some cooking therapy and he gets a healthy meal. What more can you ask for?

What's your favorite soup to make from scratch? I like tomato soup paired with a grilled cheese sandwich made with mozzarella on a hearty whole grain bread.

Tomato Soup

Makes 6 servings

• 3 pounds of fresh tomatoes
• 4 garlic cloves, minced
• 1/2 of a large red onion, diced
• 1 cup of bell pepper. diced
• 2 tablespoons of oil
• Salt and pepper to taste
• 1/2 teaspoon of dried basil
• 1/2 teasppoon of dried oregano
• 2 cups of vegetable broth
• 1 tablespoon of fresh basil, chopped
• 1 tablespoon of fresh oregano, chopped

1. Preheat oven to 450° F.
2. Wash and cut the tomatoes into small pieces.
3. Put the tomatoes, along with the garlic, the onion, the bell pepper, the olive oil, the salt, the pepper and the dried herbs on a sheet pan.
4. Mix to coat with the oil and distribute the herbs evenly. Roast for about half an hour, mixing again about half way through.
5. At the end, turn the settimng to broil and cook for another 5 minutes. The tomatoes will begin to char.
6. Bring the broth to a boil, add the tomatoes and the fresh herbs.
7. Pour into a blender and mix until it's a smooth, creamy soup.