Tomatoes were one of the first fruits to undergo genetic modification, back in 2001.
And then came the infamous FrankenTomato debacle when scientists decided to splice fish DNA into a tomato.
These days, I prefer my tomatoes without gills so I try to buy organic where possible.*
Besides which, this is a soup that is all about health and I refuse to let any GM ingredients near it.
With plenty of onion and garlic, a bowl of this will boost the immune system and help you head off winter colds.
And, if you aren’t a veggie, I’d strongly recommend using your own bone broth in place of the vegetable stock, as it is one of the healthiest things you can consume.
*although the notorious fishtomato didn’t make it onto shelves, tomatoes remain one of the top ten genetically engineered foods so there’s a good chance that, if you don’t buy organic, that thing looking so luscious and juicy is a creation worthy of Mary Shelley.
Tomato, Basil & Garlic Soup (serves 2-4)
- 3 large beefsteak tomatoes, diced
- 3 cloves garlic, minced
- 1 small, white onion, finely chopped
- 3 tbsps tomato paste
- 2 cups veg (or bone) broth
- 3oz/20g fresh basil leaves, shredded
- a small handful of fresh thyme leaves, chopped
- 3 stalks celery, roughly chopped
- 2 tbsps butter or extra virgin olive oil
- Melt the butter or EVOO in a large saucepan over a medium heat. Stir in the onion, garlic, celery and let saute for five minutes.
- Add the tomatoes, herbs and tomato paste to the pot and stir well.
- Pour in the broth. Stir, cover, turn it down to a low heat and simmer for 30 minutes.
- Transfer to a blender and process until smooth.
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This post was shared at The Healthy Home Economist.