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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Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.