Hot and Healing Tomato Soup Recipe

We recently found out about a Harvard study revealing that eating several servings of cooked tomatoes daily can reduce the risk of some cancers dramatically. While eating several servings a day might be difficult, tomatoes are so sunny and luscious, bursting with tart sweet goodness, that it’s certainly no hardship to eat them several times a week, which is still great for reducing cancer risk.

This comforting tomato and garlic soup is not only sinfully easy to make, it is designed to help ease colds and sniffles while it adds a little zesty spice to your supper. And since cooking actually increases the cancer-busting lycopene in tomatoes, we’re happy to use good-quality canned tomatoes in our healing recipe. A simple, nourishing soup that anyone can make.

INGREDIENTS


2 tablespoons olive oil
6 cloves garlic, minced
2 medium onions, chopped
4 cups canned tomatoes with their juice
1/4 cup celery leaves, diced
1 dried chipotle pepper, diced, or hot pepper flakes to taste
2 tablespoons butter or olive oil
2 tablespoons flour
1/2 cup vegetable broth and more as needed
Salt and freshly-ground black pepper to taste
fresh basil or parsley sprigs for garnish (optional)

1. In a large heavy-bottomed soup pot, saute the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper.

2. Bring mixture to a simmer and cook, uncovered, 30 minutes.

3. In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add 1/2 cup vegetable broth and whisk until mixture is smooth and creamy.

4. Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency, then add salt and pepper to taste.

5. Serve hot, garnished with a fresh basil or parsley sprig if desired.

Serves 4 to 6.

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

10 comments

Shanti S.
S S.3 years ago

Thank you.

Winnie Cornish
Winnie Cornish3 years ago

WOW I made the Tomato soup and it is amazing love it and now on to the next one,,,Thank You.

Jane J.
Jane J.3 years ago

Homemade soup is the best.

Patricia MacGregor
Patricia M.3 years ago

My husband does most of the cooking these days but I will try this one as it looks delicious and not too hard to make.

Udayana L.
Udayana L.3 years ago

Looks delicious. Tomato soup is one of my children's favourites!

Amanda Klepper
Amanda Klepper3 years ago

Looks like a great soup! But make sure your canned tomatoes are BPA-free!

jn J.
jn Jnm3 years ago

My favorite tomato soup is made simply by carving out huge tomatoes and Zucchini then putting the contents in a pot to simmer down. Add salt and pepper for taste.
With the carved out tomatoes and Zucchini, I stuff them with cooked chicken and bake them in the oven sprinkled with a Little Parmesan.

Henriette Verschuren

in a pan prepare some onion,garlic,leek and aubergine with turmeric,olive/coconut oil,oregano,salt and pepper,nigella seeds,fresh ginger and curcuma to mention but a few and just any other herb and spice on your list.
while that is going take 3-4 medium size tomatoes diced and boil in large pot covered in water-adding some of the same herbs and spices.
once veggies are nicely coloured,add to tomatoes and continue some 20 min. to boil.
close lid and leave for 20min more and ready to mix and enjoy.
can add fresh chives and parsley etc.too

Shannon B.
Shannon M.4 years ago

Use fresh tomatoes or ones that come in a jar for a truly healthy recipe.

Kim T.
Past Member 6 years ago

I instinctively modified this recipe by roasting onion, Polumbo peppers with a hint of red cherry pepper for a very slight heat. These were added, cut into small pieces into the main soup base.

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