TOMATO BASIL SOUP

Tomato Basil Soup is quick and easy to make. If you prefer a creamed tomato soup, the instructions are at the end.

• 1 C water
• ½ t Himalayan salt
• 2 t basil
• 1 t parsley
• ½ t dill
• ⅛ t tumeric


• ½ shallot-minced
• 2 cloves garlic-minced
• 2 T butter
• 1 quart tomatoes, fresh, frozen, or canned-chopped
• 1 6 oz jar tomato paste

Saute the shallot and garlic in 2 T butter for about 5 minutes.

Add the water, tomatoes, tomato paste, Himalayan salt and herbs to the soup pot and bring to a boil. Reduce to a simmer and cook 45 minutes to an hour.

Blend with an immersion blender until smooth.

If you prefer a creamed soup, add the following just before serving and heat to desired temperature.

• 1 C milk
• 3 spoonfuls of crème fraîche