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 in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.