There is something wonderfully comforting about a bowl of soup on a rainy day, particularly tomato soup.
Tomato soup is heart-warming on a few levels. First, the rich red color with its acidic kick can brighten the dreariest of days. Second, tomatoes are a heart-healthy food full of lycopene, vitamins E and C, potassium, and beta-carotene. Finally, there are the comforting memories of Mom making tomato soup for me…usually from a red and white can.
Today, I usually make my own tomato soup rather than using the concentrate in a can. It is really easy to make and gives you more control over sodium and other ingredients. Plus, I think it tastes better.
This roasted tomato soup is particularly tasty. The roasted tomatoes are complemented by warm spices. The spices are what really sets this tomato soup apart from a lot of others. The pinch (to 1/4 tsp.) of cloves is just enough to give aromatic hint of flavor. The earthy turmeric is a subtle undertone that is mainly used for its healthy properties. If you don’t have or like turmeric, it can be left out.
Using canned roasted tomatoes is a great shortcut, but you could also roast fresh paste (Roma, Amish, etc.) or cherry tomatoes instead.
Roasted Tomato Soup
Ingredients
- 2 tsp. unsalted butter
- 1 - 2 carrots, shredded
- 1 sweet or yellow onion, minced (or dried equivalent)
- 1 tsp. garlic, minced
- 1/2 tsp. smoked paprika
- 1/4 tsp. turmeric, ground
- 1/4 tsp. cloves, ground
- 1/2 tsp. salt, to taste
- 1 Tbsp. tomato paste
- 1/2 c. sparkling apple cider
- 2-28 oz. cans roasted tomatoes, crushed or whole (preferably low sodium) or equivalent fresh roasted tomatoes
- 32 oz. low sodium vegetable stock (chicken or beef stock may be substituted)
- 1/4 tsp. baking soda
- 1 bay leaf
- pinch of sugar, to taste (optional)
Instructions
- Melt butter in the bottom of Dutch oven or other heavy-bottomed pot.
- Add carrots and onions, cook, stirring frequently, on medium heat until onions are translucent and/or softened.
- Stir in garlic, paprika, turmeric, cloves and salt.
- Then, add tomato paste.
- Cook for about a minute before adding tomatoes,cider and stock.
- Once the ingredients are incorporated, add the baking soda and bay leaf.
- Add sugar or other sweetener to off-set the acid level of tomatoes (canned particularly), if desired.
- Simmer on medium to medium-low heat for 20 minutes, stirring occasionally.
- Taste and adjust seasoning as necessary.
- Remove bay leaf and use a blender to puree/blend the soup until desired consistency before service..
Notes
To make Cream of Roasted Tomato Soup, add 8 oz. of coconut, cashew, or almond milk during the last couple of minutes..
