5 plum tomatoes
1 large fennel bulb
1 small onion
2 large rosemary springs, finely chopped
1 tbsp olive oil
3 cups bone broth or veggie broth
Preheat the oven to 400℉ (200℃)
Cut the tomatoes into quarters, the fennel bulb into slices and the onions into small wedges.
Line a baking tray with parchment paper and spread the vegetables in an even layer across the tray.
Drizzle with olive oil and sprinkle with salt and chopped rosemary. Bake for 20-30 minutes, or until the vegetables begin to soften and brown.
Carefully remove the tray from the oven, and transfer the vegetables to the jar of a high-speed blender.
Add the broth, a cup at a time, and blend until you get the desired consistency.
Transfer to a medium saucepan and simmer for 5 minutes. Let the soup rest for another 5 minutes covered, before serving.
What are the benefits of this dish?
Tomatoes are rich in lycopene, a type of carotenoid that gives them their vibrant color. Carotenoids, are powerful “gut-healing” compounds needed to maintain the integrity of the intestinal barrier.
They also have important antioxidant and anti-inflammatory properties.
Eating tomatoes raw can provide us plenty of lycopene, but your body will be able to absorb more lycopene (or become more “bioavailable”) if the tomatoes are cooked. Adding fat will increase its bioavailability even further! So make sure to accompany tomatoes with olive oil, ghee, avocado, or your healthy fat of choice when you eat them.