Are you like me and are looking for new recipes, as a way to use the bounty of tomatoes and basil before this 2015 harvest season ends?
Here is my favorite soup recipes that I often give to clients! For the best taste, I recommend using all organic ingredients.
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Tomato Basil Soup
2 tablespoons olive oil
1 large onion, diced
1 large carrot, sliced in thin quarter moons
1/2 teaspoon sea salt
3 cups tomatoes, chopped small
1/2 cup lightly packed, chopped fresh basil
2 teaspoon rice syrup*
1 dash white pepper
2 tablespoons white miso
2 tablespoons white miso
small basil leaves for garnish
Heat oil in a heavy-bottom cooking pot. Drop a few onion pieces into the oil until it sizzles; then you know it is hot enough. Do not let oil smoke. Add the onions, carrots, and salt. Sauté for a few minutes until the onions are golden brown. Add the tomatoes, basil, rice syrup, and pepper. Bring to a boil, then simmer for ten minutes. Blend a couple spoonfuls of soup with the miso, then add back to the soup. Simmer a few minutes more. Serve in bowls and garnish with fresh basil leaves.
*Rice syrup is a preferred sweetener, because it is a slower-digesting carbohydrate that enters the blood stream slowly. This protects against rapid fluctuations in blood sugar levels caused by ingestion of the simple sugars fructose and sucrose.