By Brandon McDearis

As the days begin to get a bit shorter and cooler, the craving for soup each week often increases. This month’s recipe is super-easy to prepare, very light, and a bit more flavor-intensive than a traditional tomato soup. It makes for a great addition to a meal, but also works well as a light lunch or snack. One recipe serves 8.

Ingredients:

• 1 yellow onion, diced
• 1 large carrot, diced
• 4 cloves garlic, minced
• 1.5 tablespoons olive oil
• 1 teaspoon fresh or dried thyme
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup dry white wine
• 4 cans diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon Gorgonzola cheese

Preparation:

1. In a large soup pot, saute the onion, carrot and garlic in the olive oil at medium-high heat for about 5 minutes or until soft and translucent.
2. Add the herbs and spices and continue sauteing for 1 more minute. Then deglaze the pan with white wine and reduce for another 2 minutes.
3. Add the canned tomatoes and vegetable broth, bring to a simmer, reduce the heat, season with salt and pepper, and allow to cook slowly for 20-30 minutes. 
4. The soup can be blended or eaten as it is. Garnish with Gorgonzola. 

Nutrition Facts (without Gorgonzola) 

Calories: 90 / Fat: 3 / Carbohydrates: 16 / Fiber: 4 / Protein: 3

# # #

Brandon McDearis is a personal chef working in the Charlotte area. He owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes, to busy families and elderly people.

Brandon is also one of the board of directors for Wellspring International Outreach (www.wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.

The Mighty Tomato