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Tomato soup is a fall staple, but not all tomato soup recipes are created equal.
Most pack a lot of calories from heavy cream, buttered-up croutons and the like, and way too much sodium to boot. But eating a healthier rendition of tomato soup doesn’t mean you have to compromise on flavor.
This recipe from Dr. Lisa Leslie-Williams, PharmD wellness expert and founder of The Domestic Life Stylist is both healthy and tasty.
“Warm up with a delicious bowl of dairy-free, gluten-free, vegan tomato-red pepper soup that is brimming with nutrition and packed with comfort and flavor,” Leslie-Williams tells Fox News.
roasted tomato red pepper soup
(Dr. Lisa Leslie-Williams. Pharm D, founder of the Domestic Life Stylist)
For the best flavor, she recommends roasting tomatoes for a minimum of two hours.
“Serve alongside a fresh, tasty salad for a complete and healthful meal,” she adds.
Get the recipe below.
Immune-Boosting Tomato and Red Pepper Soup from The Domestic Life Stylist
Makes 4-6 servings
Prep Time: 10 mins
Cook Time: 2 hours 10 mins
2–3 pounds of Roma or vine-ripened tomatoes
3 red peppers
4 cloves garlic
1 cup unsweetened almond milk
1 tbsp. olive oil
1/2 tsp. sea salt (to taste)
2 tbsp. coconut sugar (or favorite sugar)
1/8 tsp. cayenne pepper
1 fistful each fresh thyme and oregano
2 bay leaves
1 cup vegetable broth
Basil leaves to garnish
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