When I was a child, tomato soup was one of my main comfort foods. It is simple to make. Foods from the nightshade family, such as tomatoes, are thought by some to negatively affect the body's retention of calcium. Perhaps that is why they are traditionally paired with calcium-rich dairy foods. Fire-roasted tomatoes add extra flavor.
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2-3 cloves garlic, minced
1 teaspoon salt
2 cups chicken or vegetable stock
1 14.5-ounce can chopped tomatoes
1 tablespoon honey
1/4 cup sour cream
1/4 cup fresh basil, finely chopped
black pepper, freshly ground
Heat oil and butter in 4-quart pot over medium heat. Add onion, garlic, and salt; sauté until onions are soft and translucent. Add stock, tomatoes, and honey; simmer for 10 to 15 minutes to marry flavors. Let cool slightly.
Put half of soup in blender with sour cream and blend until smooth. Transfer to another pot. Blend remainder of soup and add to first half. Warm blended soup. Add basil and black pepper before serving.
Preparation: 25-30 minutes
Makes 4 servings