Whenever I want the perfect go-to soup alongside a sandwich, I turn to tomato soup. With this "Creamy Tomato
Soup" (page 170), you will never have to resort to the canned
or packaged variety again. This soup is so easy to put together and is so much more
satisfying than something not homemade. You start by sautéing onion, carrot,
and garlic in a soup pot, adding both fresh and canned tomatoes, plus
broth and seasonings, and cooking until everything is tender. The entire batch
of soup is puréed, heated back up, and ready to serve. Both dried and fresh
basil are used in this recipe - dried in the pot, and fresh as a garnish. Fennel
seeds add a subtle but delightful flavor to this very comforting soup.
Keeping it "McDougall Friendly" checklist:
- Omit the oil when sautéing the veggies. Use a non-stick pot along with water, broth or sherry as a sauté liquid.
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