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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Beware the hobby that eats."
–Benjamin Franklin

The refrigerator light goes on...

This soup just tastes like a crisp, cold day. The great tart tomato flavor blends so well with basil, oregano and garlic. With some sweetness of the maple syrup and just a bit of savory taste of the parmesan it is an almost perfect soup. Serve with a big chopped salad for a perfect meal.

Canned Tomatoes

I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc

Tomato Basil Soup

Servings = 4 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Add the parmesan after reheating.

2 tsp	olive oil
4 cloves	garlic (minced)
1 medium	onion (diced)
2 large	ribs celery (diced)
3 15 ounce can	no salt added diced tomatoes
2 cups	water
1/2 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	dried oregano
1 tsp	pure maple syrup
10	leaves fresh basil (chiffonade)
1 ounce	Parmigiano-reggiano (grated)

Place the olive oil in a large saucepan fitted with a lid over medium-high heat. Add the garlic and cook for two minutes. Do not let the garlic brown.

Add the onion and cook for another three minutes, then add the celery and cook for another three minutes.

Add the tomatoes, water, salt, pepper and oregano. Stir and reduce heat to medium-low.

Cover and simmer for thirty minutes, stirring occasionally.

Remove from the heat, add the basil, stir and allow to cool slightly, then using an immersion blender, puree the soup until almost smooth.

Serve topped with the grated parmesan.