Tomatoes. If you’re not incorporating them into your diet, you should consider adding them in somewhere. Grape (or cherry) tomatoes are an excellent addition in a salad, sliced tomato is an easy addition in a sandwich or burger, or you can try making tomato soup to really get a heavy dose of lycopene.
Do you know what lycopene can do for you?
Lycopene is well known specifically to help prevent many forms of cancer. It also aids in the prevention of many diseases and illnesses.
Check it out!
- Lycopene stops LDL cholesterol from being oxidized by free radicals and in turn from being deposited as a plaque (a fatty deposit inside an arterial wall) which narrows and hardens the arteries.
- Aids in the prevention of diabetes, osteoporosis, age related macular degeneration, and cataracts
- Helps keep skin looking younger by slowing down signs of aging
- Acts as an internal sunscreen and protects your skin from sunburn
One of my favorite ways to incorporate lycopene into my life is through an easy and healthy tomato soup recipe. It’s so delicious and full of flavor, I think you’re going to have a difficult time believing that it’s simply tomatoes, onion, garlic, basil, broth, and a few spices. You also won’t believe that all you gotta do is roast the veggies and basil with the spices dashed on top and then puree with some broth. But, it’s true!
Here are the ingredients and the directions. Go on, make it. Discover this lycopene gem for yourself.
Makes 6-8 servings.
Ingredients:
2 lbs plum (roma) tomatoes 8-10 garlic cloves, peeled and whole 1/2 medium red onion 1 tablespoon olive oil 1 tablespoon balsamic vinegar 2 teaspoons oregano (I use dried oregano, you can also use 2 sprigs oregano, remove leaves from stem) 6 basil leaves 1/4 teaspoon salt 1/2 teaspoon pepper 2 cups fat-free, low sodium chicken broth Parmesan cheese, shaved or grated (optional)
Directions:
1. Pre-heat your oven to 375 degrees.
2. Cut your tomatoes in half and place them in a shallow baking dish cut side down.
3. Add onion pieces, garlic, oregano, basil, salt, and pepper to the dish.
4. Drizzle vegetables with olive oil and balsamic vinegar.
5. Bake for 45 minutes.
6. Place roasted vegetables in food processor or blender and puree. **Add all the leftovers that are in the dish (the juices and spices) into your food processor or blender as well. Slowly add broth until soup has desired consistency. Continue blending until smooth.
7. Garnish with parmesan cheese if desired.
My go to product for this recipe is my wonderful little food processor, for without him this recipe would not be possible. Thank you parsley colored little buddy. I kinda sorta love you thiiiiiiiiiiiiiiiiiiiiiiiiiiiiis much!! *opens arms as wide as possible*
Cuisinart DLC-2ABC Mini-Prep Plus Food Processor, Brushed Chrome
Step by step photos:
Cut your tomatoes in half and chop up half a red onion into several pieces.
Add tomato cut side down into a shallow baking dish and add onion, garlic pieces, oregano, basil, salt, and pepper to the dish.
Pop that baby in the oven for 45 minutes at 375 degrees.
Place your roasted veggies into a food processor or blender and begin to puree. Slowly add the chicken broth until you get the desired consistency. I add the full 2 cups. Puree it all until it’s smooth.
It’s that simple for such a luxurious result. Go on now, try it!
