Today I made the most delicious TOMATO SOUP with real tomatoes, not out of a can. The taste is still with me two hours after I made it. It reminds me of my childhood. I loved it then and love it now. I served it with a hunk of crusty bread that I dipped into the soup. I grew up with Campbell's Soups, something that I wouldn't touch today. My soups have so much flavor to them that it's a crime to turn to soup in a can. A crime I say!!! Making recipes from scratch spoils you because once you eat the real deal you find it difficult to compromise for a wanna be. Tomatoes are chock full of vitamins, minerals, antioxidants, potassium, calcium and benefitial for stabilizing blood pressure and heart disease prevention. There is so much more too. I know that after having cancer of the prostate gland, tomatoes are essential in supporting postate health. It is one of nature's miracle foods. You've just got to try this recipe. I insist!! You won't regret it.
2 Tablespoons Extra Virgin Olive Oil 2 pounds fresh Tomatoes, cut in quarters 2 cloves Garlic, minced 1 medium size Sweet Onion, chopped 1 large Carrot, chopped rough 1/2 cup packed Fresh Basil, chopped 3 cups Vegetable Broth 2 Tablespoons Braggs Liquid Amino 1/4 cup Red Wine, Cabernet Salt and Pepper to taste
1) Add the Olive Oil to a large soup pot along with the chopped Carrots and Sweet Onion. Stir to cover all vegetables with oil. Bring the heat from medium to simmer, cover and let the veggies sweat their juices to mix with the oil, about 10 minutes. 2) Add the minced Garlic and stir into the mixture only for 30 seconds so Garlic does not burn. Add the Tomatoes, quartered, fresh Basil, 3 cups of Vegetable Broth, Braggs Liquid Amino and Red Wine. Season to taste with Salt and Pepper. Stir to combine and cook for 30 minutes until Tomatoes are falling apart. 3) Blend the soup in a food processor or blender yielding an incredible delight that is thick enough to stick to your ribs and to dunk a hunk of bread. Make lots and freeze. You'll be sorry if you don't.