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Let’s face it: Sometimes it’s just too difficult to remember to eat all the right things. When cold or flu season hits, however, I like to make up a double batch of this immune-building soup. I make a batch large enough for two or three suppers (or lunches), and then freeze the other half for later. There are lots of different ways to make immune-building soups, but this is my favorite recipe.
You will need:
- 10 average-sized garlic cloves
- 4 medium-sized tomatoes
- 2 cups vegetable or chicken broth
- 1 cup tomato sauce
- 1 tablespoon butter
- 2 tablespoon olive oil
- 2 small onions
- ¼ teaspoon salt and pepper
- 1 teaspoon dried thyme
- ½ a teaspoon sugar
- ¼ cup freshly minced parsley
This recipe serves six; adjust as needed.
- In a large soup pot, add 1 tablespoon of butter and 1 tablespoon of olive oil. Turn the heat on medium. Add 10 average-sized minced garlic cloves and two thinly sliced small onions. (Red, white, or yellow — your choice.) Sauté for about 15 to 20 minutes or until the onions are very soft.
- Chop about 4 medium-sized tomatoes and add them to the pot. Now add 2 cups of vegetable or chicken broth, 1 cup of tomato sauce, ¼ teaspoon of salt and pepper, about 1 teaspoon of dried thyme and ½ a teaspoon of sugar.
- Bring to a boil, and then reduce heat and simmer for 15 to 20 minutes. Stir in ¼ cup of freshly minced parsley (dried will do if you don’t have fresh on hand) and simmer for another 5 minutes. Serve hot.
I hope you enjoy this garlic/tomato immune boosting soup as much as my family does.
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