Summer's Best Roasted Tomato and Red Bell Pepper Soup [HMC]

I'm a big believer in seasonal cooking. You get the best taste, because you're eating foods at their peak, and it's also cheaper than buying the same foods that are trucked/shipped/space-shuttled in off-season from who knows where. Heirloom tomatoes and red pepper tend to appear simultaneously at the farmers' market in the summertime, and both are a veritable lycopene fest. Lycopene is a super antioxidant that fights inflammation and, potentially, depression. You'll definitely be uplifted eating this soup, which is topped with a basil cashew cream.

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Step 1

Preheat the oven to 400 degrees F.

Step 2

In a bowl, combine the tomatoes, bell pepper, onion, garlic, thyme, oregano, olive oil, 1/2 teaspoon of salt, and pepper and mix to evenly coat. Spread the vegetables evenly on a parchment-lined baking sheet. Roast for 30 minutes, turning the baking sheet halfway through, until the vegetables are lightly golden and soft.

Step 3

Pick up the parchment paper by the corners and pour the vegetables, plus any liquid, into your blender. Add the broth and blend on high for at least 1 minute, until smooth and creamy. Add the basil and give a few pulses, until the basil is combined. Taste; you may want to add a pinch or two of salt, a splash of lemon juice, or a drop or two of maple syrup.

Step 4

The soup can be served at room temperature, gently heated, or chilled. Before serving, add a tablespoon of the basil cashew cream to each serving.

Step 5

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 147 per serving.