Tomato-Basil Soup Recipe
2 lb tomatoes, diced
2 cloves garlic, coarsely chopped
2 tbsp olive oil
1/4 cup dry red wine
5 cup vegetable stock
1 can tomato paste
2 bunch basil, coarsely chopped
1 ground black pepper
Dice the tomatoes into bite-sized pieces. Set aside.
Heat olive oil until it is warmed. Add the garlic & saute it very
gently only until it becomes fragrant. Add the tomatoes, stir once &
add the remaining ingredients except the basil & salt & pepper. Raise
the heat a little, cover & let the soup cook gently without ever
letting it quite come to the boil. Let it cook like this for 45
minutes. You want the tomatoes to be softened. Add the seasonings &
the basil. Cook long enough to warm the basil through. Serve with
freshly baked, crusty, Italian bread.
MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you
want it to be thicker, add the paste, but it will make quite a
difference to the texture of the soup. If serving as a lunch, or with
only a light main course, then the paste makes this a rich &
satisfying soup: if serving purely as an appetizer, then omit the
Also, do not let the soup come to a full rolling boil. It is best
served warmed. Once you add the basil, you may want to switch the
heat off & let the soup sit for a while, reheating just before
Recipe by Mark Satterly Posted by Katherine Smith, Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
to Stew Recipes
Food Tips of the Week
Dieting made easy
One useful tip is to drink plenty of water. From time to time at some stage in a hectic morning, you guess that you want a snack but in fact you might just need a refreshing glass of water or orange squash. The feelings of needing food and needing a drink are quite similar, but one of the two can lead to a broken diet and the other is ok.
Some low carb diet pointers:
* Don't miss meals
Most reduced carbohydrate recipes are, errmm.., low in carbs. Your body needs energy, and carbs are a rapid acting energy source. A low carb diet requires extreme care in managing your intake of energy, as the energy provided by protein and fat is less efficient.
(includes grapefruit, red bell peppers and tomato sauce)
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Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
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