As you may probably aware of, tomatoes are a great source of vitamins C, A and K. They are also high in potassium, magnesium and fiber.
Tomatoes also contain a formidable amount of lycopene. Lycopene is a potent antioxidant. Antioxidants fight free radicals, which causing damaging effects on the body as we age.
Lycopene is what gives tomatoes their deep red color and protects against disease.
Eating a single serving of tomatoes increases the antioxidant levels in the blood stream. When tomatoes are cooked and served with a fat such as olive oil, the body more readily absorbs the nutrients and the benefits are even greater.
Eating tomato products has been linked with the reduced risk of many diseases, one of which being cancer.
So, if you haven’t been living under a rock for the past 10 years, you know how important antioxidAnts are to the human body’s function, health and welfare.
So try this recipe and see what you think.
Easy and Tasty Tomato Basil Soup Recipe
- 1 tsp grated Parmesan cheese
- 1 cup fresh basil leaves
- 1 14 1/2 oz can of stewed tomatoes
- 2 tbls tomato paste 1 10 oz can of chicken stock or broth
- 1 tbl olive oil
- 2 garlic cloves, chopped
- 1/2 tsp dried oregano
- 1/2 onion, chopped
- Place the basil leaves and the Parmesan cheese and stewed tomatoes into a blender. Puree on high (30 seconds) or until the basil shows as specks in the soup. Set aside.
- Meanwhile, heat olive oil in 3qt pot. Add onions, garlic and oregano and saute for 3 or 4 minutes. Don’t let the garlic burn. Add basil, tomato paste and tomato mixture and chicken broth to pot. Bring to a slow simmer for 20 minutes.
- Serve with a generous amount of Parmesan cheese over the soup and some chopped basil. This soup is great with some nice garlic bread. Easily made with a French baguette split down the middle, buttered, sprinkled with garlic powder and topped with Parmesan cheese, then under the broiler for about 3 or 4 minutes. Voila!