Does anyone have the recipe for Whole Foods Market’s Tomato Basil Soup?

March 7, 2010 on 5:08 am | By advertising | In marketing |

We have become addicted to this soup, but it’s pretty expensive and I’m sure I could make a large pot of it at the same price we pay on a weekly basis. I know all the ingredients but I need to know how to prepare it and the proportions.

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  1. Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

    When I was a child tomato soup was one of my main comfort foods. It is simple to make. The nightshade plants, such as tomatoes, are thought by some to affect calcium stores negatively. Perhaps that is why they are traditionally paired with calcium-rich dairy. The food company Muir Glen makes a fire-roasted canned tomato that is yummy to use in this recipe.

    2 tablespoons extra virgin olive oil
    1 tablespoon butter
    1 onion, chopped
    2-3 cloves garlic, minced
    1 teaspoon sea salt
    2 cups chicken or vegetable stock
    1 14.5 ounce can chopped tomatoes
    1 tablespoon honey
    ¼ cup sour cream
    ¼ cup finely chopped fresh basil
    Freshly ground black pepper

    Heat oil and butter in a 4-quart pot over medium heat. Add onion, garlic and salt and sauté until onions are soft and translucent. Add stock, tomatoes and honey and simmer for about 10-15 minutes to marry flavors.

    Let soup cool slightly and put ½ of it into blender with sour cream. Blend until smooth. Transfer to another pot. Blend the other half of the soup and add. Warm blended soup. Add basil and pepper before serving.

    Preparation time: 25-30 minutes
    Makes 4 servings

    Comment by Wonderwall123 — March 7, 2010 #

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