(Quick) Tomato Basil Soup with Parmesan Curls

I love tomato soup. Of course, I grew up getting mine out of a can. Canned soup generally contains monosodium glutamate (MSG), vegetable oils like cottonseed, soybean, canola, safflower or sunflower (which are usually cheap, rancid byproducts of Big Ag), high fructose corn syrup, citric acid (another kind of MSG), autolyzed yeast (yet another kind of MSG), cheap iodized salt, wheat flour (which is white flour, probably "enriched" which really means "devoid of nutritional value"). But now that I know about the ingredients in canned soup, I am happy to make my own.  Since I am in the habit of making my own stocks, I can usually throw a soup together in a few minutes.

I usually follow a basic Tomato Cream Soup recipe from Kim Knoch at The Nourishing Cook. She says you can throw it all together in 3 minutes, and she's right.  I usually double her recipe since I have the large cans of diced tomatoes.

I DO use canned tomatoes, which are not ideal due to BPA in the linings of most canned foods.  Eden Organic is the only canned food manufacturer in the States using BPA-free cans, but even they are unable to use those BPA-free cans for tomatoes.  The FDA won't allow it, due to their acidity.

But until I learn how to can, and how to find the time to do it, I am calling compromise on this one.  Maybe once tomatoes are in season here, I will dice them up for fresh tomato soup.

Tomato Cream Soup

28 ounce can of diced tomatoes, or tomato sauce

4 cups homemade chicken stock

1/2 cup tomato paste

1 cup cream

1 cup whole milk

sea salt and pepper to taste

1. Add all ingredients to a soup pot, blending with a stick blender to desired consistency (if you used diced tomatoes).  Heat through and serve.

After I had made this basic recipe a few times, which is perfect for a cold day or for dipping grilled ham and cheese sandwiches, I wanted to make something a little different.

Tomato Basil Cream Soup with Parmesan Curls

14 ounce can of diced tomatoes

14 ounce can tomato sauce

1/2 cup tomato paste

1 cup cream

1 cup whole milk

sea salt and pepper to taste

1 tablespoon garlic powder

1 tablespoon onion powder

2-3 tablespoons dried basil (or a handful of chopped fresh basil)

parmesan cheese curls, cut with a knife or cheese slicer

1. Combine all ingredients except cheese curls into a large soup pot.  Heat through, blending with a stick blender to your desired consistency.  Serve in bowls with cheese curls floating on top, and with sourdough toasts and grass-fed butter or homemade crackers.

(This post is part of Real Food Wednesdays at Kelly the Kitchen Kop)