I love soups, especially during winter days when our body needs something warm. The tomato soup is full of fiber, potassium and vitamin C and it is good to lower the blood pressure, to help the heart healthy, diabetes, constipation and depression. Wow!
This soup is super easy make and it goes perfect with a slice of a good bread. The day I made this soup I had the Pugliese loaf from Amelia’s, the new and amazing bakery in Indianapolis and the combo was just so perfect.
Actually it is good to know that having fresh, organic and if possible, local ingredients make the difference for your recipes and also, it is much healthier.
Here it goes!
2 tablespoons unsalted butter (I used Ghee)
2 cloves garlic
2 cans whole peeled tomatoes (I used an organic brand)
1 1/2 cups chicken stock
1/2 cup of fresh parmesan cheese
How to make:
Melt butter in a pan over medium heat and for the garlic about 3 minutes, always stirring. Then add the tomatoes, stir a little bit and add the stock. Season with salt and pepper and bring to a boil.
After boiling, reduce the heat and simmer for 12 minutes.
Remove from the heat and blend it with the parmesan cheese. Serve right away with the bread some parmesan cheese on the top.