Directions
- Sauté carrots and onions in olive oil until onions become translucent.
- Add garlic, then stock, tomatoes, tomato paste, sugar, basil, salt and pepper to taste.
- Cover and bring to a gentle boil.
- Uncover, reduce heat and simmer for 30 minutes.
- Let cool a bit.
- Purée, then add half and half.
- Serve hot or at room temperature.
- Option: garnish with chopped basil leaves.
℞ M.D. Notes
- Tomatoes are rich in lycopene, a carotenoid antioxidant, and cooking tomatoes (as in this soup) makes the lycopene easier for the body to absorb.
- Tomatoes are also a good source of vitamin C and vitamin A.
- To increase calories, use heavy cream or full-fat half and half instead of fat-free.
Good forNeed more calories
