Photo © Jason Lugo

Fall harvest brings the last of the vegetables for the season, but it also brings the chill in the air and always gets me in the mood to cook something warm and delicious. What could be better than homemade tomato basil soup?

This recipe can be made with canned or fresh tomatoes. I wanted it to be creamy, but without the saturated fat and cholesterol of cream. So, I added a can of cannelloni beans to this recipe. Now this soup is not only creamy, but contains a lot of protein and fiber, too. Fall is also the time to harvest beans, so you can use fresh ones in this recipe, but they will have to be cooked before you use them.

Adding the fresh basil gives this soup a nice kick. It is also a great way to use the basil that’s been growing on your windowsill. If you are at a loss as to what to do for lunch or dinner, whip up this healthy soup and serve it with a sandwich or salad for a delicious and healthy meal.


Photo © Jason Lugo

Tomato Basil Soup

Ingredients:

1 28 oz. can diced tomatoes or 2 pounds fresh tomatoes, diced
1 15 oz. can cannelloni beans or fresh beans already cooked
2 Tbsp. tomato paste
1 cup onion, diced
Olive oil
Sea Salt
Pepper
1/2 cup, plus some for a garnish, Basil, sliced thinly

Directions:

Sauté onion with pinch of sea salt, then add tomato paste and sauté and blend into the onions. Add cannelloni beans, tomatoes and 1 large can of water or 3 1/2 cups of water. Stir until it is all combined. Add 1/2 cup sliced basil and bring to a boil, simmer 15-20 minutes.

Blend with a hand-emersion blender or in a regular blender, then season with 2 tsps. sea salt and 1 tsp. black pepper. If the soup is too thick, you can add some more water and add a bit more seasoning. Simmer another 5-7 minutes. Season to taste.

Garnish with basil and croutons.        


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About the author

Jill Skeem(http://www.backtorealfood.com/) - Jill Skeem relocated to the Twin Falls area in December 2003 after graduating from the Strengthening Health Institute, a premiere macrobiotic educational facility located in Philadelphia, P.A. and is also a graduate from The Ohio State University. Jill has been studying food since 2001 and is a certified macrobiotic health counselor, educator and chef. She has taught cooking classes at Rudy’s –A- Cook’s Paradise and community education classes focusing on health and wellness at CSI. Jill lectures around the Magic Valley to companies and organizations, is a contributing writer to the Times-News where she was featured for her work with the former Managing Editor, Chris Steinbach, and is the food critic for the popular “Eat Cheap” Series. She has also contributed articles to the Spirit of Valley, Southern Idaho Living, Inside Twin Falls.com publications. In addition, she has a private macrobiotic health counseling practice. She founded the Magic Valley Leads Group, is a Board member of the Rotary Club of Twin Falls and the co-host with Kelly Klaas on Top Story in the mornings on KLIX 1310 a.m.

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