Tomato Basil Soup

This is for Daniel and Michelle. Daniel, you now can have your favorite soup but without all the cream and butter. Michelle, this is a great dish that makes up quickly, packed full of nutrition without any loss of flavor!


No other fruit or vegetable has the high concentration of Lycopene like the tomato. Cancers such as prostate cancer, cervical cancer, colon cancer, rectal cancer, and cancers of the stomach, mouth, pharynx, and esophagus have all been proven to be staved off by tomatoes. When tomato products are heat processed the bio-availability of the Lycopene increases making this soup even more nutritious than if the tomatoes were left uncooked. Research indicates that there is a high likelihood that the consumption of tomatoes and tomato based products will strengthen bones and may prevent macular degeneration, a disease that causes blindness. Tomatoes work to neutralize dangerous free radicals in the blood stream, help diabetics keep their blood sugar level down, lessen the likelihood of gallstones and kidney stones, and help to lower blood pressure and cholesterol levels.

Research indicates that basil protects cells as well as chromosomes from radiation and oxidation. The anti-bacterial properties of basil are effective in restricting growth of numerous undesirable bacteria. The essential oil of basil has demonstrated the ability to inhibit several species of pathogenic bacteria that have become resistant to commonly used antibiotic drugs. Also, basil is a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms. Basil is also a very good source of iron, calcium, potassium and vitamin C.


8 cups seeded, diced Roma tomatoes
2 cans (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 t Better Than Bullion vegetable or no chicken base
1 t Himalayan sea salt*
1/2 t freshly ground pepper
3 cups vegetable broth
1 1/2 cups cashews
30 large basil leaves, chiffonade or finely chopped

In a 6 quart saucepan combine the tomatoes, tomato sauce, tomato paste, bullion base, salt and pepper.  Heat through and stir to blend ingredients. Pour the vegetable broth in the blendtec* blender and add cashews to bring the water level up to four cups (use about 1 1/2 cups cashews). Blend on the whole juice setting until smooth and creamy. Add cashew mixture to the tomato mixture in the saucepan. Stir in the basil. Gently heat to blend flavors and reduce slightly. Serves 8. ©Janice Moreland

See Sources*

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2 Responses to Tomato Basil Soup

  1. Ashley M. says:

    I could eat this soup every single day!!! It is better than the non-vegan version. So amazing and so easy…LOVE IT!

  2. Ben says:

    This is THE BEST soup in the world. I simply cannot get enough of it.

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