Tomato Soup

Of course, you could just open a can of Campbell's tomato soup. I just find it too sweet. For the taste of real tomatoes, this soup is it! It is loaded with lycopene, one of the most powerful natural antioxidants.

I have to warn you, though, this soup is quite acidic: if you have a sensitive stomach, you may want to add a pinch of baking soda to the soup as it has almost finished cooking. Also, feel free to use fresh tomatoes as they are less acidic than canned. In the winter months, when tomatoes are not in season, I keep the canned variety in my pantry so that's what I usually use.

Serve this soup with a grilled cheese panini and you have a perfect winter lunch!

Makes 4 servings (based on a recipe from The Best Soups in the World by Clifford Wright)

• 2 tablespoons butter = 30 g de beurre
• 1 small onion, chopped = 1 oignon, émincé
• 1 tablespoon all-purpose flour = 1 cuillère à soupe de farine
• 2 (14.5 oz.) cans diced tomatoes (undrained) = 2 boites (de 400 g) de tomates coupées en dés (non-égouttés)
• 2 cups vegetable broth = 475 ml de bouillon de légumes
• 1 or 2 teaspoons sugar = 1 ou 2 cuillères à café de sucre
• 1 teaspoon salt = 1 cuillère à café de sel
• ¼ teaspoon pepper = une pincée de poivre
• 3 or 4 tablespoons heavy cream = 3 ou 4 cuillères à soupe de crème fleurette

In pot, melt butter and add onion. Cook 7-8 minutes. Stir in flour, add tomatoes, broth, sugar, salt and pepper. Bring to a boil. Reduce heat to low and simmer partially covered for 25 minutes. Using immersion blender, mix until smooth. Stir in cream. Serve hot. Enjoy!

Note: if you like smooth and creamed soups, an immersion blender is your best friend. Of course, a regular blender will do the work too, but you'll need to transfer and mix the hot soup in two batches. And the immersion blender is great for smoothies too. And it takes way less space than a regular one. And it's much easier to clean. Have I convinced you yet?