I started coming down with a yucky head cold and decided to make my own soup remedy.. homemade tomato soup. I've been on a bit of a soup-making kick recently for two reasons: easy leftovers to take to work and quickly digested so I can pound out workouts without getting sick to my stomach. When I get sick, I try to avoid taking in much dairy, if any at all. I also don't like to have a lot of salt in my recipes so chicken soup was out. I searched for a solid tomato soup recipe akin to a yummy tomato basil pasta sauce and found this great one. I adjusted a few things too to liven it up a bit.
Sick Day Tomato Soup
(or any day for that matter)
2 cups fat-free, less-sodium chicken broth (I use pacific brand organic free range low sodium)
1 cup chopped onion
3/4 cup chopped celery
1/2 cup thinly sliced fresh basil
1 tablespoon organic tomato paste
2 pounds tomatoes, cut into wedges remove seeds of half the tomatoes
(i use a mix of plum tomatos and on the vine.)
1 garlic clove finely chopped
pinch of crushed red pepper flakes
salt to personal taste
1/2 teaspoon freshly ground black pepper (I eyeball this to my taste)
thinly sliced fresh basil for topping
(if you want creamy soup stir in 1/2 cup of sour cream at the end)
You will need a blender or food processor
Combine first 8 ingredients in a large pot; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Top with fresh sliced basil. (shredded Parmesan is good too)
(originally posted on everythinglo.blogspot.com)
(or any day for that matter)
2 cups fat-free, less-sodium chicken broth (I use pacific brand organic free range low sodium)
1 cup chopped onion
3/4 cup chopped celery
1/2 cup thinly sliced fresh basil
1 tablespoon organic tomato paste
2 pounds tomatoes, cut into wedges remove seeds of half the tomatoes
(i use a mix of plum tomatos and on the vine.)
1 garlic clove finely chopped
pinch of crushed red pepper flakes
salt to personal taste
1/2 teaspoon freshly ground black pepper (I eyeball this to my taste)
thinly sliced fresh basil for topping
(if you want creamy soup stir in 1/2 cup of sour cream at the end)
You will need a blender or food processor
Combine first 8 ingredients in a large pot; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Top with fresh sliced basil. (shredded Parmesan is good too)
(originally posted on everythinglo.blogspot.com)
No comments:
Post a Comment