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Hot Tomato Soup

2 servings


  • 3 large garlic cloves
  • 3 oz shallots, peeled sliced
  • 1 tablespoon olive oil
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp salt
  • Dash of freshly ground red pepper
  • 2 tbsp fresh basil, chopped
  • Peel and crush garlic and set aside. Leaving crushed or minced garlic for at least 5-10 minutes after crushing helps maximize its health-protective effects.
  • While health-promoting compounds are forming in crushed garlic, combine shallots, tomatoes, chicken broth, and apple cider vinegar in a blender or food processor and process until smooth.
  • Heat olive oil in a large nonstick saucepan over medium heat. Add garlic and chili powder, and cook about 30 seconds, stirring constantly.
  • Add tomato mixture, and bring to a boil. Turn off heat and stir in basil. Serve hot.