With the very special holiday this month we have really been focusing on healthy side dishes. Today however, we wanted to take a step away and share with you one of our go-to quick meals. With all the hustle and bustle during the holidays it really helps to have some healthy meals that are easy and fast.
This recipe has saved us time and time again! We all have days when we are down to the wire and need a healthy meal in a hurry. That’s why we love this soup so much! It cooks up in no time. Add a a grilled cheese sandwich with whole grain bread and organic cheese and you are good to go. It also freezes really well for extra convenience!
Most store bought Tomato soup is anything but clean. It has “ingredients” in it like High Fructose Corn Syrup, Potassium Chloride, Monopotassium Phosphate, Ascorbic Acid and “flavorings”. If you can’t pronounce it you shouldn’t be eating it! Basically these are code words for chemicals, chemicals and more chemicals.
Our recipe is made completely from scratch. We use our own canned tomatoes from the garden and we have removed the seeds. This is the secret to this soup… Shh don’t tell 😉 This really helps the flavor a lot! If you don’t have any seedless tomatoes canned we suggest buying some Organic tomato sauce instead. This will keep it smooth and sweet!
Another fun thing about this recipe is that it is included in our Clean Eating for Beginners E-Book! We are offering it completely free when you Subscribe to our email list. We wrote it specifically to help those who are starting to transition into a clean eating lifestyle. Our goal is show how easy and doable it really is! NOTE: This E-Book has since been replaced as our free E-Book. However, you can still get it Here! 🙂
In a Rush Tomato Basil Soup
- 1 onion, sliced
- 2 garlic, sliced
- ½ cup butter
- ½ – ¾ cup fresh basil, snipped
- 2 quarts home canned or canned tomatoes in glass
- 1 cup milk, whole or half and half
- ⅓ cup corn starch
- Real Salt and pepper to taste
- cayenne to taste (optional)
- ½ tsp. baking soda
In a large saucepan sauté onions and garlic in butter. When browned, add basil and continue to sauté for another few minutes. Add canned tomatoes and bring to a boil. In a separate bowl combine milk and corn starch. Whisk together. Stir soup constantly and pour in milk mixture so as not to scald milk. Continue to heat until the soup thickens slightly. Season with salt, pepper and cayenne. Remove from heat, add baking soda and blend with a stick blender until smooth.
Do you like to can your own tomatoes?
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