Sunny Tomato and Basil Soup

Summer tomatoes are sweet, but tomatoes that come in during spring are tart and tangy with a hint of sweetness perfect for a simmering pot of soup. Get your dose of lycopene, Vitamin C, Vitamin A, B vitamins, and other minerals with a steamy bowl of tomato and basil soup from Kathleen Daelemans of Cooking Thin.

Tomato and Basil Soup



1 tablespoon olive oil

1 medium sweet onion, chopped

1 can ground peeled tomatoes

5 cups vegetable or chicken stock

Salt and freshly ground black pepper

1/2 cup loosely packed fresh basil, thinly sliced



In a non-metallic soup pot, saute onions in olive oil until soft or for 10 minutes over medium high heat. Add the tomatoes and stock. Bring to a boil. When boiling, reduce the heat to a simmer. Cook until soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Process soup in a blender or food processor until smooth. Heat then stir in basil leaves. Serve immediately.



Tip: Drizzle olive oil on soup before serving for extra flavor. For a complete meal, serve soup with grilled cheese sandwich and a side salad.