Quick Tomato Soup

Tomatoes are very high on the list of "super foods," meaning they are extremely healthy and chock full of nutrients.  And yes, there's nothing quite like a summer tomato picked from your garden, but for soups and sauces, a good canned tomato can definitely stand up to them!

I wish I could tell you that both of my boys love this delicious soup.  I can't.  However, they did enjoy eating the leftover soup over rice the next day.  Turns out (like many good soups), this recipe can double as a sauce!   Sometimes kids just prefer the tastes in a different shape!

Ingredients:

• Olive oil for pan
• 3/4 cup roughly chopped red onion
• 1 teaspoon minced garlic
• 1 (28-ounce) can peeled plum tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried basil
• 1 1/2 cups vegetable stock or broth
• 1 teaspoon salt
• 2 teaspoons sugar
• Pepper
• 2 tablespoons Creme Fraiche
• Fresh basil for garnish

Preparation:

Serves 4
Total Prep and Cooking Time: 20 minutes

In a medium-sized saucepan over medium-low heat, saute the onion with the garlic until soft, about 3 minutes.  Add the tomatoes, cumin, and basil, and continue to cook until very aromatic, about 2 minutes.  Pour in the stock or broth with the salt and sugar and bring it to a boil.  Then reduce to a simmer, cover, and cook for 15 minutes.  

For a nice chunky soup, you can use a wooden spoon to break the tomatoes into smaller pieces.  Or use a standing or hand blender to puree it.  Season to taste with salt, sugar, and pepper. You can either mix the Creme Fraiche into the soup or add a dollop of it to each serving. Top with a basil leaf or two.