Too many tomatoes? This vibrant soup based on a traditional Tuscan recipe is a far, far cry from the canned stuff: you can throw it together in practically no time but it offers a bowlful of lycopene-rich goodness and fresh tomato flavor along with good-for-you garlic and olive oil. Even my tomato-hating son loves it, this soup has become a family favorite.
2 cups chopped yellow onions
1/4 cup olive oil, plus more for drizzling
2 teaspoons balsamic vinegar
2 teaspoons maple syrup or organic sugar
2 garlic cloves, thinly sliced
4 cups ripe tomatoes, chopped, including their juices, or you could use organic canned tomatoes
2 cups good-quality vegetable broth
Sea salt and freshly-ground black pepper, to taste
2 cups fresh basil leaves
1 slice bread, lightly toasted, per serving (optional)
1. In a heavy-bottomed stockpot over medium heat, cook onions in 1/4 cup olive oil for around 5 minutes, stirring occasionally, until onions are translucent. Add vinegar, sweetener, and garlic and continue to cook for 2 minutes, until garlic is fragrant and softened but not browned.
2. Add tomatoes and their juices. Simmer mixture 10 minutes, then add broth and return mixture to a simmer. Season with salt and pepper to taste. Tear basil leaves in pieces and add to soup.
3. Place toasted bread, if using, in the bottoms of individual bowls. Ladle soup on top, drizzle with a little olive oil, and serve.
Serves 4 to 8.
By Cait Johnson