Hot Tomato Soup with Fresh Basil Leaves

🥣 Tomato Soup: Comfort and Lycopene by the Spoonful

Tomato soup is a worldwide classic that comforts the soul. Unlike a gazpacho (which is cold and raw), this soup is made by slowly roasting or sweating the tomatoes to concentrate their natural sugars and provide a spectacular depth of flavor. It is light, easy to digest, and the perfect ally to warm up on a cool night.

🍅 Why it is exceptionally healthy

• Heat-Boosted Lycopene: When tomatoes are cooked and combined with olive oil, the absorption of lycopene (a cellular and cardiovascular protector) multiplies drastically in our body.
• Low Caloric Density: It is a high-volume dish that fills the stomach for a negligible amount of calories, excellent for weight control.
• Basil Properties: Fresh basil provides antibacterial and digestive essential oils, as well as a calming aroma.

📝 Step-by-Step Preparation

1. The Flavor Base: Peel and chop 1 large onion and 2 garlic cloves. In a pot, heat 1 tbsp (15ml) of EVOO and sweat over medium heat for 8-10 minutes until they are very tender and translucent.
2. The Star: Wash and quarter 2.2 lbs (1 kg) of very ripe vine tomatoes (or plum tomatoes). Add them to the pot along with 1 teaspoon of dry oregano and a pinch of salt. Turn the heat up a bit and cook for 15 minutes stirring occasionally, until the tomatoes break down.
3. The Balance: Add 13.5 fl oz (400ml) of vegetable broth (or water). To correct the natural acidity of the tomato, add half a teaspoon of baking soda or a pinch of erythritol (much better than using sugar).
4. The Simmer: Cover the pot and let simmer over low heat for 20 minutes so the flavors fuse and concentrate.
5. Silk Texture: Remove from heat. Blend very well with a blender. For a restaurant result (optional but recommended), pass the soup through a food mill or fine strainer to remove skins and seeds.
6. The Aromatic Finale: Serve the soup very hot in bowls. Garnish with whole or torn fresh basil leaves and a tiny drizzle of raw EVOO.