Sep 092016

15 Minute Turmeric Tomato Soup

This is a great recipe that adds a nice twist to traditional Tomato Soup, and is ready in 15 minutes. Who doesn’t love that? The recently touted benefits of turmeric for inflammation and cancer treatments shouldn’t be overlooked but are really just a bonus. This soup is tasty.

Serving suggestions for variety:

  • Serve along side a few slices of rustic bread, buttered.
  • Couple it with grilled cheese with cheddar or American on wheat.
  • Pair it with a crisp kale salad for some added vitamin K love.
  • Top it with crumbled bacon.
  • A scoop of cooked rice makes this soup even more comforting.
  • Add some fresh pasta—perhaps Ditalini or Mini Shells.
  • Beef it up with leftover meatballs, or even chunks of leftover hamburgers.
  • Dollop with a spoonful of cream sour cream.

You can add whatever you fancy. And we’d love to hear about your additions in the comments below.

Oh, did we mention this soup is perfect for freezing? You’re not going to have those cherry tomatoes forever. Mix up this in double batches and freeze it for those chilly winter nights when you want to snuggle up with some arm flavors of summer. Just let it cool a bit then portion it to your liking and tuck it in the freezer.

Just don’t do what we did…don’t serve it using a white plastic ladle…it might wind up a yellowy orange. Perhaps permanently. Ours did.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Dicing, chopping, sautéing, blending
Garden Candy Basics - fundamental vegucation for everybody!


  • 1 tablespoon coconut oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 2 teaspoon turmeric powder
  • 1 cup cherry tomatoes, rinsed and cut in halves
  • 1 28 oz. can diced tomatoes (don’t drain)
  • ½ cup vegetable stock
  • ½ teaspoon sea salt
  • 1 teaspoon dried basil (or, we used 2 tablespoon fresh)
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper to taste


  1. Sauté onion and garlic in coconut oil over medium heat for a couple of minutes.
  2. Add turmeric, cherry tomatoes. Cook until tomatoes are soft. (5-7 minutes)
  3. Add diced tomatoes, vegetable stock, apple cider vinegar, and basil.
  4. Bring to boil on medium-high heat, then cover and let simmer on low heat for 8-10 minutes.
  5. Transfer in batches to a blender, blend until smooth or use an emersion blender and blend until creamy.
  6. Season with salt and pepper.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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2 Responses to 15 Minute Turmeric Tomato Soup
  1. Eve Porter Reply

    How is this soup for freezing? I’ve got buckets of cherry tomatoes and wouldn’t mind using some up this way.

    • Christine Reply

      Oh gosh Eve, this is a great freezer soup. We’ll be following your lead and stuffing portions of it in the freezer for those wintery nights ahead. And we’ve edit the original post to include freezing.

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