Tomato Basil Soup
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Tomato Basil Soup
This creamy tomato basil soup is adapted from a delicious recipe that a friend shared with us in her home. Full of flavorful vegetables with a touch of soy milk and tofu, this soup is nourishing and satisfying. Enjoy!
Ingredients
- 1 tbsp olive oil
- 10 cloves garlic halved
- 2 onions med-lrg, sliced
- 3-4 carrots med-lrg, sliced
- 1-2 red peppers sliced
- 7 tomatoes on the vine med., sliced
- 1 1/2 cubes vegetable bouillon I used "Not Chicken" bouillon 1 cube/1cup water equation
- 8 fresh basil leaves or 1 1/2 tsp dried basil, plus 3/4 tsp italian seasoning
- 2 tsp. sweet hungarian spice
- 3/4 cup organic unsweetened soy milk or water, if preferred
- 4 oz. firm organic tofu optional
- salt and pepper to taste important to bring out tangy flavor of vegetables
- sharp cheddar shredded, if desired
Instructions
- In large wok or pot, sautee garlic and onion in olive oil until nearly tender. Add carrots and cook until nearly tender. Add red pepper and tomatoes and cook unit tender. In blender, blend the above ingredients with spices, bouillon, soy milk (or water), and tofu if desired. Blend until creamy smooth. You will need to do two batches in the blender, so pour first batch into a large bowl, add the rest of the veggies to blend, then combine all together in the large bowl. John prefers this soup without the soy milk and tofu for a stronger tomato and less creamy taste. I love it both ways. The kids love it with the creaminess. Your choice, or try both! Serve with shredded sharp cheddar and cracked pepper on top, if desired.
Disclaimer Policy: This website is intended to give general information and does not provide medical advice. This website does not create a doctor-patient relationship between you and Dr. John Day. If you have a medical problem, immediately contact your healthcare provider. Information on this website is not intended to diagnose or treat any condition. Dr. John Day is not responsible for any losses, damages or claims that may result from your medical decisions.
The tomato soup looks delicious. I have a question. Where it says 1 1/2 cubes vegetable bouillon. Do you mean dissolve it in water and then add to recipe, or only use the bouillon? Without the water it doesn’t seem like enough liquid. Could you clarify? Thanks! Monika
I am 88 and keep busy (not always doing housework!) doing fun things with my friends.
A movie, lunch, book club, concerts, visiting, etc. My group of five, has 96, 91, 88, 87, and 80? so we don’t do a lot of physical. We walk, or have our own regime, work puzzless (brain exercise), etc. I agree completely about thinking young. We all have slowed down, but life is great.
Thanks for your Newsletter.
Betty Turk
Hi Betty,
This is fantastic! Great friends are priceless. Great friends can also help you to live healthier and longer.
So glad to hear that life is great at 88!!!
Best,
John