Ingredients:

ghee (clarified butter)     or olive oil onion roma tomatoes garlic salt creamy tomato soup spinach basil asiago or parmesan heavy cream

Quick Tomato Basil Soup with Spinach

As seen on the Sonoran Living program.

This soup is, well, souper! It tastes great, takes only minutes to make and it provides good nutrition! Of course, it has lycopene, because of it’s tomato base. The spinach adds a good dark leafy green - add as much as you want. The fresh basil is a perfect touch and adds good health benefits as well. As with most fresh herbs, basil helps fight bacteria and emotionally, it brings a since of well being and joy.

A big bowl of this soup (2 cups) delivers to you three of your nine servings per day of fruits and vegetables that is recommended by the National Cancer Institute. Have some fresh cucumber slices or celery on the side and an Asian pear for dessert, and you have had at least five servings of fruits and veggies in just one delicious meal!

For an interesting history about Tomatoes check out the Creamy Marinara on my web site!

Ingredients:
This makes 2-3 large “as a meal” servings or 4-5 side servings:

1 T.	ghee (clarified butter) or olive oil
1/2 large	onion, chopped small
2	roma tomatoes, chopped
1/2 t.	garlic salt
1/4 cup	heavy cream
32 oz box	creamy tomato soup, Organic by Pacific is my favorite
2-3 cups	fresh baby spinach leaves, chop them up a little
1/2 - 1 cup	fresh basil leaves, chopped up
optional	grated Italian cheese, such as asiago or parmesan

Method:

In a medium pot, melt ghee and add onions. Sauté until soft and translucent (about 5 minutes).

Add chopped tomatoes and garlic salt and sauté for another 5 minutes. When tomatoes are nice and soft, add the spinach. Then add the tomato soup and the basil. Cook on medium heat until warmed through and spinach is wilted. Add cream and keep on heat for one more minute. Serve it hot in bowls and top it off with fresh grated Italian cheese. Enjoy!