A Tomato Basil Soup to die for

The holidays are behind us, we’ve eaten a lot of things we normally wouldn’t, and our pants are tighter. It’s the new year, which probably means you’re looking to clean up your act and make healthier choices.

For me, and probably most of you, that means refocusing on vegetables. The one universal rule of all diets has got to be that there is no vegetable off limits. I think no matter which diet you’re on, we can all agree that veggies are good and need to be eaten daily.

A great way to get your veggies in, while staying warm on these cold winter evenings, is to turn them into soup. It’s also a good opportunity to get some nutritious broth in us. Hopefully, I’ve convinced you to make your own every chance you get. Homemade bone broth is high in nutrients, heals the gut, and tastes better than anything you can buy in the store. Bone broths (as opposed to just “broth" or “stock") can be purchased at health and other food stores now, but they are pricey and some are not all that great tasting. Please read my post about making your own. It’s really easy, especially if you own a slow cooker and/or roast a chicken every now and again. It’s so totally worth it.

This is perhaps the best Tomato Basil Soup I’ve ever had. Even though it’s a simple recipe, the quality of the ingredients, just like in everything, matters. Get your canned tomatoes organic and in a non-BPA-lined can. They are thankfully becoming increasingly easier to find. I like the Muir Glen brand.

Tomato Basil Soup isn’t really the same without cream and here again look for organic, whole fat (not low fat or, good Lord, nonfat) cream or sour cream. Creme fraiche works too, if you can find it. You don’t have to add a lot, but without it, the soup lacks the mouthfeel that makes it both delicious and satisfying.

This recipe is also a little bit different in that there are some surprise ingredients. It’s also not going to take long to make. You could have it done in 25 minutes. Without further ado, on to the recipe.

Tomato Basil Soup

Ingredients:
2 Tbsp butter or ghee
1 onion, diced
3 pint sized cans of diced tomatoes (preferably organic and in a BPA-free can)
1 qt. chicken broth (preferably homemade)
salt, to taste
2 Tbsp balsamic vinegar
1/2 tsp honey
1/4 cup fresh chopped basil (about 15-20 leaves)
1.5-2 cups heavy cream or sour cream
Freshly ground pepper

Directions:
Melt butter in a 2-3 qt. saucepan over medium heat. Add onions and cook until they turn translucent. Add tomatoes and broth, cover, raise the heat, and bring to a boil.

When boiling, reduce heat to medium, uncover, add salt, vinegar and honey. Stir. If still bubbling too vigorously, turn to low. Simmer for 15-20 minutes.

Just before serving, remove from heat, add basil and cream and a little pepper. Blend soup with an immersion blender (or by transferring to a regular blender).

Enjoy!

Notes: Now, the quintessential pairing of this soup would of course be with a grilled cheese sandwich (I would go sourdough with cheddar), which would could whip up in the 20 minutes the soup is simmering. If you’re particularly hungry, add a small green salad. Or you could serve the soup at the beginning of a meal, like before Chicken with Pesto Sauce.

Leftover soup makes a great lunch the following day at work, where your co-workers will likely look over at your food with some jealousy.