Lunch: Tomato Soup Recipe | Myrecipes

Recipe by Mark Bittman To ramp up heartiness but not fat or calories, purée half the batch in a blender, then stir it back into the pot.

This recipe includes superfoods such as:

Basil

Health benefits of Tomato Soup Recipe | Myrecipes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tablespoons olive oil
1 large or 2 medium onions, halved and thinly sliced
1 carrot, chopped
Salt and freshly ground pepper
2 tablespoons tomato paste
1 sprig fresh thyme, or 1/2 tsp dried
2 pounds tomatoes, cored and chopped, or 1 (28-ounce) can diced tomatoes, including the juice
2-3 cups water or tomato juice
1 teaspoon sugar, optional
1/4 cup chopped fresh basil leaves for garnish, optional

Instructions

Strip the thyme leaves from the stem and add them to the pot along with the tomatoes. Cook, stirring occasionally, until the tomatoes break down (10-15 minutes). Add 2 cups of the water or juice and bring to a boil, then adjust the heat so that the mixture bubbles gently. Let cook until the flavors meld (5 more minutes).
Taste and adjust the seasoning; if the soup tastes flat (but salty enough), stir in the sugar. If it's too thick, add more water, 1/4 cup at a time. If it's too thin, cook until it thickens and reduces slightly (this will also intensify the flavors). Garnish with basil, if using, and serve.
Change It Up!
Hearty Tomato Soup: Add 1/2 cup white rice, bulgur, or couscous with the water in Step 2, along with 1 more cup liquid. Cook until the grain is tender (5-15 minutes) and be prepared to add a little more water if the soup gets too thick.
Spiced Tomato Soup: Instead of the fresh thyme and basil, add 1 TBSP curry or chili powder or 1 tsp smoked paprika (pimentón) along with the tomato paste in Step 1.