TOMATO BASIL SOUP

This hot soup made of fresh vine ripe tomatoes and sweet basil leaves defines that true comfort in a cup. A small amount of whole wheat bread is added to give body and texture to the soup.I use home made vegetarian stock also for which i will post the receipe next week.

INGREDIENTS

2 tabs extra virgin olive oil
A pinch of cuminseed
About one cup chopped sweet onions
One slice of wheat bread, crusts removed and torn into small pieces
5-6 vine ripe tomatoes, chopped roughly
1/2 tsp salt or to taste
5-6 sweet basil leaves, chopped finely
2-3 cups home made vegetarian stock
1/2 cup lowfat milk
Freshly ground black pepper

Heat the oil in a medium saucepan over medium heat, add cuminseed and let it crackle for few seconds. Add onions and cook for 4-5 minutes until they look translucent, add bread pieces and saute them until they get coated with oil, about two minutes. Add tomatoes, salt and half of the chopped basil and cook for about 8-10 minutes.

Pour in stock, bring it to boil, lower the heat and let it simmer for 10-15 minutes partially covered. Let it cool a little, puree in a blender, strain it and return it to the pan on low heat. Stir in low fat milk and simmer for 3-4 minutes. Do not boil it as the milk would curdle otherwise.

It is ready to be served in warm soup bowls. Sprinkle freshly ground pepper and garnish with rest of the chopped basil leaves.

FRIENDLY TIP
If certain tomatoes have acidic effect then add a bit of brown sugar.
The quantity of stock and milk can be adjusted according to desired consistency.