Tomato soup…nothing quite says “comfort” like this old favorite. Tomatoes are healthy; however, many canned tomato soups are not. I’ve created a recipe that is free of high fructose corn syrup, artificial flavorings and other unhealthy ingredients. Serve with good, crusty garlic bread for a nourishing, updated version of a timeless classic.
Tangy Tomato Soup with Fresh Herbs
1 carrot
2 stems celery
1 small onion
4 tablespoons butter
3 (15-oz.) cans good tomato sauce
2 (28-oz.) cans good plum tomatoes, coarsely chopped
½ cup water
4 cans chicken broth
2 ½ tablespoons agave nectar or honey
½ cup each parsley, basil and celery leaves, chopped
1 teaspoon salt (or to taste)
Tabasco sauce (7-10 shakes)
½ cup half-and-half
Cut up carrot, celery and onion; puree in a food processor. Melt butter in large pot (this makes a lot!). Add pureed vegetables and sauté over medium heat for 5 minutes, stirring frequently. Add tomato sauce, tomatoes, water, chicken broth and agave nectar. Season to taste with salt and add herbs.
Cook for 45 minutes. Add Tabasco to taste. Remove from heat and stir in half-and-half. Serve with crunchy garlic bread. Freeze leftovers.
