Besides the fact they are such a versatile and tasty food, what’s the rest of the story on tomatoes? They’re considered one of the world’s healthiest foods. Their nutrient-to-calorie ratio is off the charts—just look at what they contain:


They store well in the refrigerator, and are a pretty addition to the fruit bowl. They’re good raw (stuffed, on sandwiches and burgers, in salads, as part of veggie trays) as well as cooked. This is one food that even when prices rise during the cold months, we continue to buy, just because of its blood-stabilizing and immune-boosting effects. And we’re always looking for new recipes to feature this yummy produce, so if you have a favorite tomato-starring recipe, please send it to us.

That said, we found this fantastic recipe on another favorite site, Care2. This vibrant soup, based on a traditional Tuscan recipe is a far, far cry from the canned stuff: you can throw it together in practically no time. AND it offers a bowlful of lycopene-rich goodness—this immunity-booster is something folks with blood sugar issues really appreciate. And the fresh tomato flavor pairs well with the good-for-you garlic and olive oil. Even tomato-haters are loving it—it could easily become a family favorite.

Super Quick, Super Good Fresh Tomato Soup

2 cups chopped yellow onions
1/4 cup olive oil, plus more for drizzling
2 teaspoons balsamic vinegar
2 teaspoons maple syrup or organic sugar
2 garlic cloves, thinly sliced
4 cups ripe tomatoes, chopped, including their juices, or you could use organic canned tomatoes
2 cups good-quality vegetable broth
Sea salt and freshly-ground black pepper, to taste
2 cups fresh basil leaves
1 slice bread, lightly toasted, per serving (optional)

In a heavy-bottomed stockpot over medium heat, cook onions in 1/4 cup olive oil for around 5 minutes, stirring occasionally, until onions are translucent. Add vinegar, sweetener, and garlic and continue to cook for 2 minutes, until garlic is fragrant and softened but not browned.

Add tomatoes and their juices. Simmer mixture 10 minutes, then add broth and return mixture to a simmer. Season with salt and pepper to taste. Tear basil leaves in pieces and add to soup.

Place toasted bread, if using, in the bottoms of individual bowls. Ladle soup on top, drizzle with a little olive oil, and serve. Serves 4 to 8.