♥ Featured recipe from Marilu’s table * Tomato basil soup ♥
Every winter needs a good tomato soup. This one goes together easily with the help of some pantry items, and it’s heart healthy!
If you have extra soup, serve the leftovers on top of cooked brown rice and sprinkle with a little hot sauce for a whole different taste.
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Tomato Basil Soup
Blue * Serves 6
1 Tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
8 ounces mushrooms, cleaned and chopped (optional)
2 28-ounce cans diced tomatoes (try Muir Glen fire-roasted), with liquid
1/2 cup water
1-1/2 cups tomato juice (try R.W.Knudsen tomato or very veggie, or low-sodium V8)
1/2 cup fresh basil, packed down, then chopped
1 cup frozen corn
1 cup fresh spinach, packed down, then chopped
pepper to taste
In a soup pot over medium-high heat, heat the oil. Add onion, garlic, and mushrooms. Saute 3-4 minutes, or until onion is soft. Do not let garlic brown. Add tomatoes and their liquid, water, tomato juice and bring to a low simmer. Simmer for 1 hour. Add basil, spinach, corn, and pepper to taste. Cook for 15 minutes.
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