Heart Healthy Soup Recipes: Creamy Tomato Soup, from Pinole, California  

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Soup is On

Easy soup recipes like this one are perfect when you want something a little elegant that won't be too demanding.

The smell of simmering onion, lemon, and bay leaf are so fragrant. It's perfect topped with the fresh chopped basil just before serving time. If fresh basil's out of season in your kitchen, you can substitute dried basil.



Tomato Basil Soup Recipe


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Make this lower-cholesterol by leaving out the cream, if desired. And part of the "Heart Healthy" recipe here is the fact that canned tomato paste has zero salt added. Using tomato paste as a base for this soup packs it with optimum tomato flavor without the sodium. Some steamed carrots and onion get processed into a smooth puree, along with the tomato ingredients, making this a perfect comfort food that's even good for you! Serves 4-6.

Ingredients:
  • 1 lg. onion
  • 2 carrots
  • 2-4 bay leaves
  • 1/2 lemon
  • 16 oz. can whole tomatoes (or 2 c. fresh, skins off)
  • 6 oz. can tomato paste
  • 1/4 c. olive oil
  • 1/4 c. cream (optional)
  • 2 tsp. salt
  • 2 TBS. frozen orange juice concentrate
  • 2 TBS. fresh basil (or sub 1 tsp. dried)
  • Optional: Pesto, thinned w/olive oil (instead of basil)
  • Sour cream, creme fraiche, or yogurt for garnish (optional)

Simmer until tender (1 hr. or so): > 1 lg. onion, in chunks > 2 carrots, in chunks > 2 to 4 bay leaves

Add to the pot when veggies are cooked, letting simmer 5 to 10 mins. more: > 1/2 lemon, sliced, seeded

Set broth aside; remove bay leaves. Process the above until smooth. Add the following and process again: > 16-oz. can whole tomatoes (or 2 c. fresh tomatoes, skins removed*)

With processor running, add: > 8 oz. can tomato paste > 1/4 c. olive oil > 1/4 c. cream > 2 tsp. salt > 2 TBS. frozen orange juice concentrate

Reheat the soup, thinning with water as needed. Add fresh chopped basil just before serving. Optional: Top with dollop of sour cream or creme fraiche, whirled in just a bit. Another way to serve: Use a few drizzles of pesto, thinned out with some olive oil; swirl slightly.

* To use fresh tomatoes, bring a half pot of water to a boil. Core tomatoes, score the bottoms with an "x", plunk into the hot water for a few minutes, with the heat off. Plunge the tomatoes into cold water; skin should slip right off.


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