Only a few soups are universally agreed upon as tasty in our household. 

Tomato soup is one of them. 

I am looking forward to the day when we can have a sprouted grilled cheese dunked in homemade tomato soup.  I have wheat berries sprouting right now for such an occasion.

Whenever we traveled anywhere in India, the trains always served grilled cheese and tomato soup.  I would love to get my hands on “Indian Train Ride Tomato Soup.”

This recipe will have to suffice. 

My kids like it, and so do I. 

Tomato Basil Soup

• 1 garlic clove (I probably use 2-3), peeled and minced (my favorite garlic press)
• 1 tbsp coconut oil
• 2 tsp balsamic vinegar
• 6 cups chicken stock
• 1 onion, chopped
• 1 cup basil (don’t skimp)
• 2 large cans diced tomatoes (or from your garden)

Directions

1. Heat coconut oil in a large pot.  Add onions and sauté for 5 minutes.  I often go for a caramelized onion.  Nothing like having tomato soup also remind you of onion rings. 
2. Add garlic and cook until the garlic oil has permeated every room in your home (about 2 minutes). 
3. Plop tomatoes in while you wear an apron.  
4. Stir in chicken stock and bring to a boil.  Once your soup begins to burp, reduce heat and allow your red deliciousness to simmer for 10 minutes. 
5. To make your soup have the WOW-Factor, add basil and vinegar.

6.  With your VitaMix ($25 coupon)  or an immersion blender, blend new ingredients well. 

For other recipes, head on over to my virtual cookbook. 

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