[Food Tip: Looking for other ways to use up those garden tomatoes? Here are a few solutions: 1) Slice tomatoes and drizzle with olive oil and sprinkle with salt; 2) make a sandwich with tomato slices, turkey bacon, arugula, and avocado; 3) serve as a side dish slow-roasted beefsteak tomatoes drizzled with olive oil; 4) garnish grilled fish with diced tomatoes; or 5) saute diced tomatoes and serve with eggs, toast, and OJ for breakfast.]
[Mood Tip: Research from Pennsylvania State University found that tomato soup and chunky vegetable soups help curb appetite, so people eat less at the same or next meal. ]
Every year I plant too many tomato plants. To add to the problem, all the tomatoes seem to ripen at once. This soup is a great solution, since it uses 14 cups of fresh tomatoes! If you want a slightly sweeter taste, add a teaspoon or two of sugar toward the end of cooking. Serve with quesadillas or grilled cheese sandwiches on a winter’s day or Green and Red Chunky Salad with Oregano and a slice of Crusty French Bread in the summertime.
1 teaspoon olive oil
2 cups yellow onion, chopped
7 cups tomatoes, chopped (about 2 pounds)
1 (49-ounce) can fat-free chicken broth
2 tablespoons “Better Than Bouillon” Chicken Base (optional)
3 cloves garlic, minced
7 cups tomatoes, diced
salt and pepper to taste
1/3 cup fresh basil leaves, chopped
Parmesan cheese, grated (optional)
1) In a large saucepan, heat oil over medium heat. Add onions and saute for 5 minutes or until tender, stirring frequently. Add 7 cups chopped tomatoes and stir until heated through. Add chicken broth and bouillon, bring to gentle boil, reduce heat, and simmer for 45 minutes or until stock is reduced to about 8 cups.
2) In batches, blendstock in a blender until creamy. Return to saucepan and add garlic and 7 cups diced tomatoes, salt, and pepper. Bring to boil, reduce heat, and simmer for 15 minutes.
3) Remove soup from heat, stir in basil and adjust seasonings. Sprinkle individual bowls with grated Parmesan, if desired. If you don’t plan to eat all the soup at one sitting, then mix some of the basil only into the portion to be eaten immediately. Reheat leftovers and add the rest of the basil at a later time. Makes 8 servings (each serving approximately 1 3/4 cups).
Nutritional Analysis per serving: 116 Calories; 19 percent fat (2.4 grams);< 1 gram saturated fat; 21 percent protein; 60 percent carbohydrate; 5 grams fiber.