Light on ingredients but rich in flavour, this tomato soup is sure to be a winner. Garnish with crispy capers and fried basil leaves.
When choosing your recipes, looking for ingredients that are beneficial to your health and also taste delicious are they key to enjoying your meal.
Health Benefits Of Tomato
- Helps Prevents Cancer
- Good For Diabetic Patient
- Helps In Controlling Blood Pressure
- Tomatoes Are Quite Nutritive
- Good For Heart
- Helps In Relieving From Constipation
- Improves Eye Health
- Good In Pregnancy
- Good For Skin
- Helps In Increasing Metabolism
Benefits of Basil
Holy basil or tulsi is a green herb that is worshipped by the Hindus in the morning, as well as in the evening. In other parts of the world, for instance in Asia, it is the main ingredient in Italian cuisines. Studies show that it provide a wide range of health benefits, from treating nausea to indigestion, diabetes, constipation, respiratory problems and so forth.
- 3 tbsp (45ml) unsalted butter
- 3 shallots, chopped
- 3 garlic cloves, chopped
- 4 large basil leaves, chopped
- 1 can (796ml) crushed tomatoes
- 1 can (796ml) diced tomatoes
- 1 cup (250ml) chicken (or vegetable) stock
- fresh black pepper
- 3 tbsp (45ml) extra virgin oil
- 2 tbsp (30ml) salted capers, rinsed and dried
- 3-4 small basil leaves per portion (16 for 4 people)
- Heat a large pot over medium heat, add the butter, onion, garlic and chopped basil leaves.
- Sauté until garlic and onions are translucent and fragrant.
- Add the cans of tomatoes, stock and bring to almost a boil.
- Turn heat down to low and simmer for 30-40 min, season with pepper.
- Meanwhile, heat the olive oil in a small saucepan over medium heat.
- Add the capers and small basil leaves when oil is hot.
- Fry capers and basil leaves until crispy.
- Gently blot the capers and leaves on paper towel and toss the capers in a little sea salt.
- Let the olive oil cool.
- Portion out the soup, and top each serving with a sprinkle of capers, 3-4 basil leaves and a drizzle of the reserved olive oil.
* TIP: Crispy capers and basil leaves can be made a few hours ahead of time. To make a vegetarian version, use vegetable stock or water instead of chicken stock.
- 10 tbsp (150ml) grated Parmesan cheese
- 1/2 tsp (2.5ml) fresh thyme leaves (optional)
- fresh black pepper
- Preheat oven to 350 degrees
- On non stick or parchment lined baking sheet, make 2” (5mm) level circles using 1 1/2 tbsp (23ml) of grated cheese.
- Sprinkle a little thyme and black pepper on each cheese crisp.
- Bake for 6 min or until cheese is bubbling and lightly golden brown.
- Remove from oven, let cool enough to move from tray and transfer to cooling rack.
- Serve with soup.
- Crisps can be made ahead of time, cooled completely and kept in an airtight container.
- Can be rewarmed in the oven quickly at 200 degrees before serving if needed.