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