Healthy Tomato Soup
Tomato soup is one of the easiest soups to make and is also easily available in diners and restaurants. One of the best choices for vegetarians, there are many different ways to make this simple yet appetizing soup.
This is my version, there is no cream used here but feel free to add cream or even garnish on top and serve. The flavor quotient to this soup comes from fire-roasted tomatoes. The fire- roasted tomatoes lends a slightly smoky, rich and deep flavor that can’t be beat.
Hubby loves all kinds of veggie soups. He also adores tomato, soups of course, on sandwiches in side dishes, salads etc. Having tomatoes in my refrigerator is inevitable. I made this soup one evening as I was out of veggies in the refrigerator. My family gave me a stamp of approval and since then I make this soup very often for parties and everyday meals.
Also tomato is very rich in antioxidant, Lycopene which may guard against heart disease and certain kinds of cancers. The more red the tomatoes, higher the lycopene content it has. I guess these are enough reasons to make tomatoes a part of our everyday diet.
- 1 white onion, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1 ½ tbsp white flour
- 2 tbsp butter or olive oil
- 2 sprigs thyme
- 28 oz can diced fire-roasted tomatoes
- Salt to taste
- ¼ tsp pepper powder
- 2 cups stock
- For the stock:
- 1 white onion, 3 stalks
- celery, 3 carrots (all roughly
- chopped), 2 bay leaves and 2 ½
- cups of water.
- Croutons to serve
- 2 tsp sugar, optional
- Grated parmesan to serve, optional
- 4-8 basil leaves, cut into long strips or chiffonade
To make vegetable stock, combine all the ingredients in a pan. Bring to a boil. Strain and use as required. Stock can be made ahead and refrigerated.
In a pan add butter or oil and add onion and garlic. Saute for 2 minutes. Add flour. Saute until the flour is light brown or the raw smell goes away about 5-8 minutes.
Add tomatoes and salt and cook for 2-3 minutes. Add stock, thyme and fire- roasted tomatoes.
Boil the mixture. After it boils simmer for another 15 minutes. Cool.
Remove the thyme sprigs and puree the mixture in a blender.
Return soup to the pan and boil again. Add sugar and pepper.
Serve hot in bowls topped with croutons, grated parmesan and basil.
Notes: I use Muir Glen canned products whenever possible and available as they have a non-BPA lining inside their cans.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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