tomato basil soup

Laura’s descriptions make my mouth water!

a little gypsy wind...


I have had many a tomato soup yet none have measured up to this tangy, rich, delicious, light, flavorful concoction.  I found the basis for this recipe in the incomparable Cynthia Lair’s Feeding the Whole Family, a book overflowing with information about feeding babies, young children and their parents whole foods in an easy and yummy way.

Notes:  Tomatoes are members of the nightshade family which are thought to affect calcium stores negatively so they are often served with calcium-rich dairy. Be sure to use full-fat sour cream or even full-fat greek yogurt in a pinch; any reduced-fat foods are not whole foods.  You may substitute vegetable stock for chicken stock for a slightly different taste, a bit too oniony for me.  Look for Muir Glen Fire-Roasted tomatoes for an extra dose of deliciousness as well.  In the summer, I love to use heirloom tomatoes grown in my mama’s garden!…

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