|Title:||Not-So-Basic Tomato Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Eat Clean Diet|
5 lbs fresh tomatoes- use a mixture of Romas, field and cluster or heirloom
1 T extra virgin olive oil
1/2 c water
1/4 c fresh basil leaves
1 t organic honey
Sea salt and fresh ground black pepper
Juice of 1 lemon
|Directions:||1. Wash tomatoes under cold running water. Remove green crowns. Bring several cups of water to a boil in a large sauce or soup pan. Place whole tomatoes in boiling water just long enough to split and loosen their outer skin. You may have to do this in batches. Once the skins are loose remove the tomatoes from the boiling water and drop them in a bowl of ice water. This stops the cooking process and accelerates the cooling of the tomatoes. When the tomatoes are cool enough to handle, loosen the skins with your hands. Quarter the tomatoes and remove the hard inner core.
2. In a Dutch oven, heat the olive oil over medium-high heat. Place all the tomatoes in the pot. Add 1/2 c of water. Bring the mixture to a boil and immediately reduce the heat. Add fresh basil, cover the pot and allow the tomatoes to simmer for about 30 minutes or until they are soft. Stir the mixture occasionally. Remove from heat.
3. Place a food mill over a large bowl. Transfer cooked tomatoes to the food mill and slowly turn the handle to make a puree. Any remaining skins, seeds and other bits will not pass through the disc, and you can readily discard this. The soup will collect in the bowl. [If you don't own a food mill, use a hand blender or blend in small batches in a regular blender.]
4. Return the pureed soup to a saucepan and allow to simmer. Stir in the honey and lemon juice. Season with salt and pepper. Serve hot.
Optional: To make the soup more nutritious, put a handful of baby spinach leaves in the bottom of each soup bowl and ladle the soup over top. By the time you eat the soup the spinach leaves will be gently wilted but still highly nutritious.