Tomato Basil Soup

This is a simple recipe that can double as a sauce for pasta. Tomatoes are chock full of the antioxidant lycopene, which has been shown to decrease the risk of cancer and cardiovascular disease, among others. Use salt-free canned tomatoes if you can find them. I sometimes substitute fresh rosemary for the basil, and it’s delicious. If you like, sprinkle the soup with some grated Parmesan or pecorino cheese.

By Paul Finkelstein

1/4 cup (60 mL) finely diced onion 
1 Tbsp (15 mL) extra virgin olive oil 
2 750-mL cans diced tomatoes 
1/2 cup (125 mL) water
A few leaves fresh basil 
Salt and pepper to taste

In a large pot over medium heat, sauté onions in olive oil until soft and translucent. Add tomatoes and water, cover, and bring to a boil. Put mixture into a blender, add basil and blend till smooth. Adjust seasoning to taste. If needed, pour back into pot and reheat before serving.

Serves four. 

Per serving: 95 calories, 3 g protein, 4 g fat (1 g saturated fat), 15 g carbohydrates, 4 g fibre, 0 mg cholesterol, 515 mg sodium