As much as I love our condo, I really miss having private outdoor space. Our previous condo had a massive deck that we loaded up with plants, herbs & tomatoes in pots, a grill and, of course, parties. When we moved to our current place, I didn’t think I’d miss the deck so much, but when I think about all of the fresh produce I could be growing, I really miss it. Now, the only thing I have is a south-facing kitchen window with a ledge where I can grow a handful of potted herbs. Basil does really well there so I usually have a good stash all summer long.
After finding some beautiful and oh soooo sweet cherry tomatoes at the market, of course I had to pair them with the basil. But it was pretty chilly for a summer’s day, so rather than making a salad, I decided on soup. And my newfound love for wheat berries was also tossed into the mix.
As a kid, I loved barley in soup, but now I try to limit my gluten intake. I seem to have a sensitivity to gluten, so I try to avoid it. For this recipe, I used einkorn wheat berries. Although they still contain some gluten, it has a lower content than modern cultivations. In case you’re interested, here’s an article that discusses whether ancient grains, such as einkorn, are really better for you. And if you really want learn more about einkorn, check out The Einkorn Cookbook by Shanna and Tim Mallon. It’s informative and beautifully done.
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with both the weight loss and life plans.
Ingredients (serves 8)
1 large sweet onion (diced)
1 pint cherry tomatoes (cut in half)
1 cup fresh basil (well packed and thinly sliced)
2 large carrots (sliced)
3 celery stalks (sliced)
3 large garlic cloves (sliced)
1 cup uncooked wheat berries
1 quart low-sodium vegetable broth
1 14-ounce can low sodium diced tomatoes
1 cup low sodium tomato puree (or sauce)
2 cups water
½ tablespoon Italian seasoning
¼ teaspoon chili flakes
salt and pepper to taste
Directions
1. Place all ingredients, except basil, in a large soup pot. Bring to a boil, then reduce to simmer, cover and cook for 30 minutes.
2. After 30 minutes, stir in ½ cup of the basil, cover and simmer another 5 minutes.
3. Add salt and pepper t to taste.
4. Garnish the serving bowls with a liberal amount of the remaining basil.
5. Serve hot or chilled.
Felicia@Ingredient1 says
Thanks for this recipe! We’re always looking for hearty and refreshing summer soups and this one looks perfect.
Amy says
You’re welcome! Thanks for stopping by, Felicia.
Aida says
Amy, tomato basil soup is one of my favorites. Can’t wait to try your take on it. Lovely bowls by the way.
Aida recently posted…Bosnian Minced Meat Dumplings Recipe (Klepe Sa Mesom)
Amy says
Tomato-basil is one of my favorite combos, too! Thanks for stopping by, Aida!