Healthy Tomato Soup Recipe:
Creamy Tomato Soup, Made Healthy
by Josh Day
I've tried making tomato soup in the past and have been disappointed.
Fortunately, I've modified a delicious recipe and turned it into a healthy food choice, and it's something you and your whole family will love. You really don't need any meat or a main item; it's so good that it stands by itself.
Healthy Tomato Soup2 28 oz cans peeled tomatoes, w/ juice
2 Tbs quality tomato paste
1 medium carrot, finely chopped
1 medium white onion, finely chopped
1 stalk celery, finely chopped
4 cloves of garlic, minced
1 quart quality chicken stock
10 leaves fresh basil, roughly torn
2 Tbs fresh mint leaves, finely chopped
Salt and pepper, to taste
1 tbs dried marjoram
1 tsp apple cider vinegar
1 cup goat milk
2 Tbs extra virgin olive oil
Chop all vegetables. Your onion, carrot, and celery are the base to this recipe. This combination is often referred to as the trinity of cooking, or the Mirepoix (French, if you want to impress your friends).Add oil to pot and heat on medium. Add carrot, onion, and celery and cook until they shrink and carrots soften. Push to side and cook garlic, adding more oil if needed. Do not let garlic brown; cook for no more than a minute or two.
Add tomato paste. Open canned tomatoes and crush in your hand, pouring into pot (with juice). Reserve one empty can and leave beside cooking pot. Now bring everything to a nice boil, stirring continually.
Pour in chicken stock and season with marjoram. Bring back to a low boil and then drop to a simmer, cooking for 30 minutes or so.
Every five minutes check the pot and skim off the acid. This is the skim layer that's white and bubbly. You don't want this, believe me. Skim off and pour into the empty can you'd set aside.
After skimming remember to stir well.
When the flavors have come together, add your torn fresh basil and fresh mint. Salt and pepper to taste. Use a potato masher or an immersion blender to mash to desired consistency (I like mine fairly chunky).
Note: if using a handheld blender, turn off heat and move pot off burner.
Finally, add your tsp of vinegar and carefully whisk in the goat milk. Let simmer for five more minutes and then serve.
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