Tomato soup is one of the creature comforts of my childhood. On a cold day nothing beat a warm bowl of Campbell’s tomato soup and Mom’s grilled cheese sandwich. I may have moved on from relying on a classic can of Campbell’s but I also don’t eat dairy so that means unless I make it from scratch at home I don’t get to enjoy this classic. Not a bad thing, especially when you see how simple this recipe really is, but it took me 20 years to decide to finally try this on my own. Oven-roasted tomatoes, onion and garlic and fresh herbs, and a jalapeño if you’re feeling a bit feisty, create the richest smells coming from the oven and can be done in less than two hours. Don’t let the time deter you from trying this gem. It’s not even 20 minutes of hands-on time so it’s an easy recipe to pop in the oven and go about some other meal prepping or bill paying or, let’s be a bit more positive and go play a game with the kids while you wait. It’ll seem like no time before you’re transported back to the simple days of childhood memories. Elevated of course, with the richness of herbs and jalapeño!
WARM BEET SALAD
The humble beet is an antioxidant-rich root vegetable that provides serious support for the liver and gallbladder. The deep pigments that give beets their rich color, called betalains, are special phytonutrients that provide anti-inflammatory and detoxification benefits.
Loaded with a variety of additional nutrients such as folate, potassium, magnesium, fiber, and vitamin C, beets are a great way to increase the nutrient-density of your diet.