Heirloom Tomato and Fig Soup

• 5 assorted heirloom tomatoes (yellow, red, plum, cherry, ugly, etc), sliced
• 1 green bell pepper, seeded, cored, and sliced
• 3 figs, sliced
• 1 cup fresh basil leaves
• 1 sliced onion
• 3 cups low-sodium broth
• Dash garlic salt, black pepper to taste, and Italian herb mix
• 1-1/2 cups half and half
• 1 tablespoon grated Parmesan cheese

Place the vegetables, fruit, broth, and seasonings in a large Dutch oven pan on the stove. Bring everything to a boil, lower to a simmer, and cook on medium for 10 minutes or until peppers are tender. Puree. Return the puree to the stove and cook until slightly thick, about 3 minutes. Add the cream, stir, and turn off the heat. Garnish with fresh grated Parmesan cheese and serve.Serves 4. Each 1.5 cups per serving serving: 170 calories, 3g fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 197mg sodium, 29g carbohydrate, 4g fiber, 16g sugars, 9g protein.Printable Recipe Handout: