Nutrients per serving: 58 calories, 3 g protein, 3 g fat (1 g saturated fat), 5 g carbohydrates (1 g fibre), 0 mg cholesterol, 46 mg sodium.
Tip: Best made with fresh plum tomatoes straight from the garden or market, it’s a keeper for the off-season, too, when tomatoes have to travel a little farther. Roasting brings out their natural sweetness and concentrates the flavours.
How to customize your recipe
Vegan: Use vegetable broth, or make miso broth: mix 8 cups water with ½ cup organic red miso paste. Miso is salty, so salt to taste the soup at the end of cooking
Keto: Replace olive oil with MCT oil or coconut oil. Coconut oil contains MTC (medium chain triglycerides) which help induce ketosis.
Paleo: Make soup with chicken broth or bone broth. Since the oven is on anyway, roast a few bone-in, skin-on chicken thighs or breasts. Place on the baking sheet with onions. Cool, discard fat and shred meat from bones. Stir into the soup at the end.