Tomato Basil Soup
A soup I like to order when we go out to eat is Tomato Bisque. Yum! But since cream and Parmesan cheese aren't part of the Daniel Fast, this recipe is closest I can get to the real deal.
- 1/2 tablespoon extra-virgin olive oil
- 1/2 cup chopped onions
- 3 14.5-ounce cans diced tomatoes
- 1/2 cup Vegetable Broth or water see Recipe Notes
- 1 clove garlic, minced
- 1 ½ teaspoon dried basil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Toasted pumpkin seeds optional
- Toasted sunflower seeds optional
Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes.
Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
- Use leeks (white and light green parts only) instead of onions.
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.