Tomato Basil Soup

When I was growing up I enjoyed tomato soup.  It was in a can back then.  They still sell it in a can but I have now learned the benefits and pleasure of making healthy home made foods.  I have also learned that nightshade plants, such as tomatoes, are thought by some  to affect calcium stores negatively,  Maybe that is why they are traditionally put together with calcium-rich dairy.

Tomatoes are beneficial in reducing the risk for prostate cancer, they are also a good source of iron, folate, potassium, vitamins A and C. 

One persons medicine is another persons poison.  One benefit of working with a health coach is finding which foods are best for you personally.  If you experience a lot of unexplained headaches, have allergies or have kidney disease you might want to consider limiting your tomatoes and other  foods from the night shade family.  Other nightshade vegetables are potatoes, sweet peppers and eggplant.  They are beneficial to many people but may cause symptoms such as acid reflux, indigestion and heartburn and even arthritis in others.

Tomato Basil Soup (Makes 4 Servings)

2 Tbsp grapeseed oil                                                                 1 Tbsp butter                                  1 onion, chopped

2-3 cloves garlic, minced                                                         a pinch of sea salt                          2 cups of vegetable or chicken stock

1/4 cup sour cream                                                                   freshly ground pepper                  1 (14.5 oz can chopped tomatoes

Heat oil and butter in a 4 quart pot over medium heat.  Add onion, garlic, and salt and saute until onions are soft and translucent.  Add the stock, tomatoes, and simmer for about 10 to 15 minutes to blend the flavors.

Let soup cool slightly and put half of it into a blender with sour cream.  Blend until smooth.  Transfer to another pot.  Blend the other half of the soup and add.  Reheat blended soup.  Add basil and pepper to taste before serving.