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Heirloom Tomato and Fig Soup

  • 5 assorted heirloom tomatoes (yellow, red, plum, cherry, ugly, etc), sliced
  • 1 green bell pepper, seeded, cored, and sliced
  • 3 figs, sliced
  • 1 cup fresh basil leaves
  • 1 sliced onion
  • 3 cups low-sodium broth
  • Dash garlic salt, black pepper to taste, and Italian herb mix
  • 1-1/2 cups half and half
  • 1 tablespoon grated Parmesan cheese

Place the vegetables, fruit, broth, and seasonings in a large Dutch oven pan on the stove. Bring everything to a boil, lower to a simmer, and cook on medium for 10 minutes or until peppers are tender. Puree. Return the puree to the stove and cook until slightly thick, about 3 minutes. Add the cream, stir, and turn off the heat. Garnish with fresh grated Parmesan cheese and serve.

Serves 4. Each 1.5 cups per serving serving: 170 calories, 3g fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 197mg sodium, 29g carbohydrate, 4g fiber, 16g sugars, 9g protein.

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