Tomato Soup Recipe

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This page is dedicated to Tomato Soup Recipe.

The tomato is native to western South America and Central America.

The first variety to reach Europe was yellow in color. Italy was the first to cultivate the tomato outside South America.

Tomatoes help to maintain a healthy, well-balanced diet.
They are rich in minerals, vitamins, essential amino acids, sugars and dietary fibres. They contain much vitamin B, iron and phosphorus.

Tomato are an excellent source of ascorbic acid, about 200 mg/kg and are the major source of vitamin C next to citrus.

One medium-sized tomato contains as much fiber as a slice of whole-wheat bread and only 35 calories.
Tomatoes are high in lycopene (a powerful antioxidant) and phenolic compounds. It appears that lycopene can reduce the risk of certain cancers and sun damage to the skin. Men who had high levels of lycopene in their body fat were 50 percent less likely to suffer a heart attack.

Lycopene is present in other foods but tomatoes are considered to be equipped of higher contents of it which makes it one of the best to carry this antioxidant.

These vegetables also contain lutein, found in the retina of our eyes and needed for healthy vision.

Recipe Ingredients and Preparation:

Ingredients:

1 onion chopped;

4 garlic cloves, chopped;

1 cup basil;

28 ounce can diced tomatoes;

1/2 cup of water;

1/2 cup tomato juice;

salt and pepper to taste.

Preparation:

Put all ingredients in a soup pot and bring to a boil. Lower heat, cover and simmer for 30 minutes. Add salt and pepper to taste.

This is a delicious recipe that can help your body to release toxins and impurities.

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