Tomatoes are effective in relieving and detoxifying inflammation. As the main antioxidant, lycopene in tomatoes has a strong anti-inflammatory effect. It reduces the inflammatory response by inhibiting the activities of genes and enzymes that cause inflammation. In addition, lycopene prevents cell damage through its antioxidant properties. Lycopene is resistant to heat, so it is a good idea to take it as a soup because it is not destroyed even when cooked. Studies have shown that just eating a bowl of tomato soup a day reduced oxidative DNA damage in white blood cells by 21.3 percent. Beta-carotene in tomatoes is converted to vitamin A in the body, which plays an important role in strengthening immune function and reducing inflammation.
Take care of your health with a delicious and nutritious soup in the season of tomatoes.

[Ingredients] 20 ripe tomatoes, 2 onions
1. Cut onions into small pieces and stir-fry them in an oiled pan to make them transparent and soft.
Remove from heat, add 1/2 tsp salt (adjusted according to amount of tomato) and mix, then keep lid closed.
2. Cut the washed tomatoes into quarters and grind them finely in a blender.
3. Pour all tomatoes into the sauteed pot.
4. When a bubble comes up from a medium heat, stir it, boil it for 10 minutes, and reduce it to medium and low heat for 20 minutes.
5. To make a thicker soup, add 1 tablespoon of basil powder and boil it for 30 minutes until the concentration becomes strong.

1) Put it in a pretty soup bowl, grind a little pepper and if there are basil leaves, tear it off and put it in and eat it deliciously with fresh olive oil.
2) Refrigerate in an airtight container, and it's really delicious even if you eat it cool.