Yesterday was grocery day. B peeked into the fridge and said that we needed to finish what was in there. We bought cherry tomatoes from Wegman’s three weeks ago and they weren’t overripe, but the slight mushiness in the texture told me that they sure were getting there. Slightly overripe tomatoes are perfect for this classic soup that brings out the taste of pasta and/or whole wheat bread which you can dip into an olive oil and balsamic vinegar mix.

Again I wasn’t planning to post this recipe today, but a friend wanted to try it out. So Gracie A., this one is for you!

This recipe serves 2-3.


2 cups of cherry tomatoes (or any tomatoes that you have)
1/2 red onion chopped
3 garlic cloves chopped
2 cups of tomato sauce
1 cup of water
2 tablespoons of olive oil
1/4 cup of grated cheese
salt and pepper
Italian seasoning
basil leaves to garnish

Pour the olive oil into a medium sized pot and heat for a minute or two. Add the garlic and onions and saute until they are brown.

Pour the water, tomato sauce and tomatoes into the pot. Sprinkle salt and pepper according to taste.

Bring the soup to a boil, then let it simmer for 5 to 10 minutes.

Cool the soup for around two minutes and transfer to a blender. Liquefy the soup.

Grate the cheese and sprinkle on top of the soup. Add Italian seasoning according to taste and garnish with basil leaves.

Bon appetit!

Healthy Eats Facts:

Tomatoes – has lycopene which contains anti-oxidants and cancer preventing properties
Garlic and onions – has anti-bacterial and anti-virus benefits
Olive oil – I’ve been using extra virgin olive oil for the past few years in almost all my recipes because it’s good for the heart and bones. Research has also shown that it can improve one’s cognitive functions.
Cheese – rich in calcium
Basil leaves – rich in vitamin K and has anti-bacterial properties

The World’s Healthiest Foods