Soup has been my saving grace lately. This soup in particular.
Though usually immune, I picked up whatever virus was going around. And it was a doozy that lasted two weeks. On top of that, an impacted lower wisdom tooth decided to get feisty. So just as I was coming out of the cold, I had to have the tooth extracted.
I had an upper wisdom tooth pulled a few years ago and it was a breeze. The oral surgeon warned that lower extractions are very different. He was very right. I now understand why people cringe when they hear about the procedure.
Needless to say, January has been all sorts of wonderful around here. :) On the bright side, it helped me to discover this soup. And it really is wonderful.
I didn’t like tomatoes — in hardly any form — until two or so years ago. I didn’t like ketchup, wouldn’t touch chunky salsa and would even carefully lift up the toppings on a slice of pizza to scrape off the red sauce. So it was surprising that while recovering, nothing sounded more comforting than a big bowl of tomato soup. I literally couldn’t get it out of my mind.
No one wants to cook when they’re not feeling well, but this version comes together in mere minutes (and less than a minute if you like it cool!). It’s your classic tomato soup. Smooth and creamy. Flavorful and soothing. It did the trick. It was the best medicine (after post-op kitten snuggles, of course — those really were the best medicine).
- 1 28-ounce can peeled, whole tomatoes (including liquid)
- 1 cup vegetable broth (water will do, in a pinch)
- 3 large garlic cloves
- ⅓ cup nutritional yeast
- 1½ lemon juice
- ¼ cup fresh basil chiffonade, or more, to taste
- Splash of soy milk (or cashew cream)
- Salt and pepper
- Place tomatoes, broth, garlic, nutritional yeast and lemon juice in a blender and blend until smooth.
- If you’d like the soup to be warm, transfer to a medium-sized pot over low- to medium-heat, and warm to desired temperature. Alternatively, if you are using a high speed blender, simply let it run in the blender for a couple of minutes until desired temperature is reached.
- Serve garnished with basil and a splash of soy milk or a dollop of cashew cream. Season with salt and pepper, to taste.
What are some of your go-to, comforting foods for when you’re not feeling well?