Tomatoes and Basil are both high in vitamin K however, for me that isn’t the best part of eating the two. When you combine garden fresh tomatoes and basil, they make a fantastic soup that you will enjoy in the summer months as well as in the winter. Plan on making a large batch of soup and either freezing or canning it.
According to Dr Andrew Weil, “Vitamin K is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue.”
And The World’s Healthiest Foods add, “The eugenol component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.”
Do not reach for the aspirin or ibuprofen bottle simply eat more tomatoes and basil.
Ingredients needed for Tomato Basil Soup:
- 2 Tbsp olive oil
- 3 Cups diced onions
- 6 Tbsp fresh minced garlic
- 6 Cups red or yellow tomatoes roughly chopped
- 4-14 ounce cans vegetable broth
- 1- 8 oz can tomato paste
- 6 Tbsp chopped basil
- Salt & Pepper to taste
- Juice of half a lemon, approx ¼ cup
Instructions to make Tomato Basil Soup:
- Head out to the garden and gather the tomatoes, onions, garlic and basil. The fresher the vegetables the better the soup will taste. Wash and dry the vegetables. Chop the onions and garlic.
- Take a saucepan, heat the oil for a minute or two. Sauté the onions and garlic until soft, but not brown. While the onions are sautéing, chop the tomatoes and basil.
- Add to the onions, the tomatoes, vegetable broth and tomato paste. Bring to a boil, reduce the heat and simmer for at least 15-20 minutes.
- Remove from the saucepan from the heat; add the basil and lemon juice. Put it all in a blender; a little at time, mix until smooth.
- Add salt and pepper, serve up and enjoy.
If you don’t have a blender or like a chunkier tomato basil soup, skip the last step.