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Fresh Tomato Soup with Basil

Fresh Tomato Soup with Basil

This soup is extra-delicious when made during July to September, when our sweet, deep red tomatoes are abundant. Confronted with such a taste sensation, no one can fail to appreciate that the virtues of eating locally and seasonally go far beyond the realm of economics–and enter a domain where ecology and gastronomy coincide.

The addition of sun-ripened tomatoes adds a hint of Mediterranean sunshine, and is especially important when you are resorting to using tomatoes of the more jet-lagged variety. We often serve up this soup with tomato focaccia or olive bread and brie.

To serve 6-8
2-3 onions chopped
1 medium carrot, rough chopped
1 smallish potato, rough chopped
1 1/2 lb. tomatoes, quartered
2-3 bay leaves
1/2 oz. sun-dried tomatoes
2 sticks celery, chopped
1-2 tsp. vegetable stock powder
1-2 cloves garlic
2 tbs. freshly chopped basil or 1-2 tsp. dried basil
10 oz. milk (optional) and/or 4-5 oz. cream

1. Saute onion, garlic, carrot and celery in a little olive oil for about 5 minutes until it gets soft. If using dried basil, add it now. Then add potato and saute a little more. As soon as the potatoes begin to stick it is time to add the tomatoes, bay leaves an sun-dried tomatoes. Also add enough water/stock to just cover tomatoes. Simmer for half an hour, or until all vegetables are tender.

2. Fish out the bay leaves. Blend. Add more water and enough cream or milk to give desired consistency. Season to taste. Do not boil once cream is added. (This soup is also very good without milk or cream–just add more water/stock.)

3. If fresh basil is available, roughly chop. Stir some into the soup and use the rest as a garnish.

Read more: Food, All recipes, Soups & Salads

Adapted from Gaia's Kitchen,by Julia Ponsonby..Copyright (c)2001 by The Dartington Hall Trust. Reprinted by permission of Chelsea Green Publishing Company.
Adapted from Gaia's Kitchen,by Julia Ponsonby.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Gaia's Kitchen

The cuisine featured in Gaia's Kitchen calls upon the best of Mediterranean, Californian, Indian, and mexican vegetarian cooking.buy now

15 comments

+ add your own
8:56PM PDT on Jun 30, 2013

Yummy! This recipe sounds delicious--thanks!

3:51AM PDT on Oct 11, 2012

in a pan prepare some onion,garlic,leek and aubergine with turmeric,olive/coconut oil,oregano,salt and pepper,nigella seeds,fresh ginger and curcuma to mention but a few and just any other herb and spice on your list.
while that is going take 3-4 medium size tomatoes diced and boil in large pot covered in water-adding some of the same herbs and spices.
once veggies are nicely coloured,add to tomatoes and continue some 20 min. to boil.
close lid and leave for 20min more and ready to mix and enjoy.

7:25AM PDT on Apr 24, 2012

yum

4:29AM PDT on Apr 20, 2012

thank you

1:22PM PDT on Sep 1, 2011

Thanks Annie. Sounds good.

5:13AM PDT on Jun 13, 2011

Thanlks

3:11AM PDT on May 14, 2011

Noted with interest, thank you Annie.

10:44AM PDT on May 12, 2011

Noted

8:30AM PDT on May 12, 2011

Going to try this.

8:25AM PDT on May 12, 2011

Thank you for the article

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