Essential oils are not only good for you but can pack a powerful boost to your cuisine! The benefits are numerous but one of the things I appreciate the most is that my essential oils maintain their potency over a much longer period than dried herbs and you need a mere fraction of the amount for the same flavor-packed punch! I still prefer fresh herbs when possible but I love that I can reach into my oil bag and know I am going to get the tremendous health benefits as well as the intense flavor I need to make my dish a success!
Here is a great little soup recipe to get you started! It uses oregano and basil essential oils, which are two of my favorite oils to cook with. Basil is also tremendous in breads as well as spaghetti and pizza dishes! This Tomato Basil Soup is a great “make ahead” soup that you can stick in the fridge for busy days or throw it in the freezer and save it for those “what do we have for dinner?” nights! Enjoy!…
What you’ll need:
- 1 tbsp. Olive oil
- 2 garlic gloves, pressed
- 1 large shallot, diced (a regular sweet onion works well too but you can’t beat the flavor of shallots!)
- 2 (28oz.) cans crushed tomatoes
- 1 1/2 cup chicken stock
- 1 tbsp. Sugar (raw honey makes a great healthier substitute!)
- 1-2 drops oregano essential oil (start with one, then add another if needed…oregano is VERY strong!!!)
- 2 tsp kosher salt
- Several grinds of pepper (or 1 drop of black pepper essential oil…the essential oil is much sweeter than the ground pepper though so definitely taste it to make sure it is to your liking
- 1 cup half and half
- 3 drops basil essential oil
What you’ll do:
- In heavy bottomed pot, heat olive oil over medium0high heat. Add shallot and sauté until translucent. Add garlic and sauté another 30 seconds. Add crushed tomatoes (juice and all), chicken stock, basil, oregano, sugar, salt and pepper. Bring to a low simmer. Cook uncovered for 15 minutes or until it has thickened. Add the half and half and season to taste with salt and pepper. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months!
I’d love to hear what you think! Please comment if you try this out and tell me what you thought about it!
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