Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream (coconut milk) and chicken/vegetable stock.
Despite the popularity of tomatoes, it was only 200 years ago that they were thought to be poisonous in the United States (U.S.) This is likely to be because the plant belongs to the toxic nightshade family.
Tomatoes are now the fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
Tomato soup offers one way to enjoy tomatoes’ rich flavor throughout the year. While most tinned tomato soup can be high in sodium, this homemade tomato soup offers a range of health benefits because it provides phytonutrients, as well as essential minerals and vitamins. Including tomatoes in the diet can help protect against cancer, maintain healthy blood pressuree, and reduce blood glucose in people with diabetes.
Tomatoes contain key carotenoids such as lutein and lycopene. These can protect the eye against light-induced damage.
Eat more tomatoes by adding them to wraps, sauces, or salsas. Alternatively, eat them cooked or stewed, as these preparation methods can boost the availability of key nutrients.
Tomatoes are in the top ten fruits and vegetables for containing levels of pesticide residue. Wash tomatoes before eating or better yet, grow your own in season.
Simple & Delicious Tomato Soup
Print RecipeIngredients
- • 1 tbsp olive oil or organic butter
- • 1 onion, diced
- • 1 stalk celery, diced
- • 4 - 6 cloves garlic, minced
- • 1 medium sweet potato, diced and peeled
- • 1 (10 oz) can diced organic tomatoes
- • 1 (10 oz) can crushed organic tomatoes
- • 4 cups organic vegetable or chicken stock
- • addition water if you like a thinner consistency
- • salt and pepper, to taste. I prefer Himalayan salt.
- • 1 tsp red chili flakes - optional
- • 2 cups cooked "Lundberg" brown rice or cooked quinoa or some like to add cooked chick peas
- If you would like this soup to be creamier just add 1/2 - 1 tin of coconut milk just prior to puree and before adding rice or quinoa or chickpeas.
Instructions
1. Heat oil or butter in stock pot. Add onion, celery and garlic and sauté for 5 minutes.
2. Add sweet potato, diced tomatoes, crushed tomatoes, vegetable or chicken stock, water - optional, red pepper flakes - optional, salt and pepper.
3. Bring to a boil and simmer for 20-30 minutes or until the sweet potatoes are tender.
4. Puree soup until desired consistency is achieved, adding more liquid if soup is too thick.
5. Add in brown rice, cook until rice is warm.
6. If you desire a creamier soup add a tin of coconut milk prior to puree your soup and adding rice or quinoa.
Toppings
Cooked rice, cooked quinoa or some chick peas.
Some other toppings can be basil leaves for colour or hemp hearts or more chick peas.
Notes
Tomatoes belong to the "Night Shade Family". Some people believe that the solanine contained in nightshade vegetables may cause inflammation, or make inflammation related to arthritis worse. On the other hand tomatoes contain anti oxidants which can be anti-inflammatory. It is important to know you own body. Common nightshade vegetables that we eat include: 1. white potatoes 2. tomatoes 3. eggplant 4. bell peppers 5. cayenne pepper 6. paprika
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