![]() Here's a great flexible recipe for homemade tomato soup. INGREDIENTS 2 TB. Extra Virgin Olive Oil 1 Medium onion chopped 1 TB. Tomato paste 3 Cloves garlic minced 1 Tsp. xylitol 1 15 oz. can diced tomatoes (I recommend Muir Glen's organic fire roasted diced tomatoes) 1 Tsp. Balsamic Vinegar 1/2 Teas. dried basil 1 Teas. dried thyme 2 Cups water 1. Heat the oil in a medium saucepan over medium heat. Add the onion and the garlic and saute until clear. Add the tomato paste and xylitol and stir well for 1 minute. 2. Stir in the tomatoes, vinegar, thyme, basil and water. Bring the soup to a boil. Once boiling, cover and simmer for 10 minutes. 3. Transfer the soup to a blender or blend with an immersion blender until desired consistency is reached. Add salt and pepper to taste. Optional variations include adding 3/4 cup light cream in step 2 and/or 2 Tbs. organic butter. Top with croutons or a sprinkling of Parmesan cheese or chopped fresh basil if desired.
2 Comments
2/18/2014 04:24:44 pm
Nice and delicious , for me I'd like to add 1 Tsp cumin, it will give it my favorite taste
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