Comforting Tastes for Early Fall

In late summer and early fall, there are so many delightful foods to enjoy. Here in the south, we benefit from having the variety of the last of the delicious summer harvest, and the start of the vast varieties of fall produce during these months. 

One of the things I truly enjoy doing is taking some of those last delicious summer tomatoes, onions, and garlic and turning them into a wonderful, roasted tomato soup. This healthy, vibrant soup is perfect for early fall nights when the chill hits the air. It also freezes beautifully to keep the taste of summer tomatoes alive throughout the winter. Also, I chose to pair this with a quick and simple take on a strawberry shortcake that can be made year round. Please enjoy!

Roasted Tomato Soup

4 large tomatoes

1 large sweet or yellow onion

2 large garlic cloves

1 low sodium chicken boullion cube

1 quart reduced sodium chicken broth

1 teaspoon each salt and pepper

1 tablespoon herbes de provence

2 bay leaves

3 basil leaves carefully cut into small strips

nonstick cooking spray

Rinse and quarter tomatoes. Using finger, push out the rows of seeds from each quarter, removing most of the liquids from tomatoes. Clean and quarter onions. Smash garlic cloves with a knife and peel the skins. Place all vegetables on a large cookie sheet sprayed with cooking spray. Spray the top of the vegetables with cooking spay to coat. Mix the salt, pepper, and herbes de provence together and sprinkle over the vegetables. Roast in the oven at 450 degrees until edges are browned and tender about 25 minutes. Transfer to a large stockpot or dutch oven with tongs or spatula, leaving the juices on the sheet pan. Add the boullion cube, chicken stock, and bay leaves. Bring to a boil, cover, and let simmer for 15 minutes. Using an immersion blender puree to mostly smooth or carefully puree in batches in a blender (cool first if using a blender for safety). Finish by adding basil and stir to combine. Serve. Freezes well in quart size freezer bag after cooling completely. 2 large servings.

Super Easy Strawberry Shortcake

1 storebought angel food cake

1 lb quartered capped strawberries (or use thawed frozen strawberries in sugar and omit sugar)

1 tablespoon sugar

4 tablespoons from small box instant sugar free fat free vanilla pudding mix    

1/2 cup fat free unsweetened fat free almond milk or skim milk

Mix instant pudding mix with milk using an electric mixer to combine completely. Cover and refrigerate to set. Mix strawberries with sugar in a bowl to coat and set aside to allow strawberries to give off their juices. Serve sliced angel food cake topped with 2 tablespoons of pudding and strawberries. Recipe makes 6 servings. Angel food cake freezes well wrapped and placed in freezer ziptop bags so this recipe can easily be divided into two.

  

 Guilt-free and both totally delicious!!