of Tomato Soup
America's favorite "vegetable," are the fruit of a South American
vine. They were not well accepted at first, as the tomato was thought to be a
poisonous member of the deadly nightshade family. Tomatoes contain lycopene, the
most protective antioxidant of all carotenoids. That is what gives tomatoes
their red color. Oil helps the absorption of lycopene and tomatoes that have
been heat-processed are the most healthy. Stewed canned tomatoes work well in
this recipe. This soup is lost without grilled cheese sandwiches.
1 cup chopped yellow onion
¼ cup butter
3 cups hot water
1 tablespoon chicken base
¼ cup all-purpose flour
2 (14 ½-ounce) Italian-style tomatoes, undrained
1 (6-ounce) can Italian tomato paste
1 dried bay leaf
1 ½ teaspoons granulated sugar
1 ½ teaspoons garlic salt
⅛ teaspoon freshly ground Tellicherry peppercorns
⅓ cup whipping cream
In a 5-quart nonstick sauté pan, fry the onions in the butter
over medium heat until translucent.
2. Stir the chicken base into the hot water.
3. Remove the pan from the heat and sprinkle onions with flour.