The Best Immune-Building Soup Recipe … Ever?

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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.

1. 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.
2. 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.
3. 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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