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Are you looking for a delicious and easy way to use up all of those garden tomatoes? Well, look no further because here we're going to show you how to make homemade tomato soup!
What? You don't have the space to grow garden tomatoes? Here's how to grow tomatoes in containers.
This soup is so simple to make and it tastes amazing. Plus, it's a great way to get some nutrients into your diet.
Health Benefits of Tomatoes
Tomatoes are tonic and they increase longevity. They have high vitamins A, B, and C. Their high acid content preserves the vitamin C when they cook. The acids increase the alkaline content of the blood, which is nourishing for the blood.
Use Only Garden-Fresh Tomatoes
With garden-fresh tomatoes in abundant supply, summer and fall are the perfect times to enjoy this quick and easy roasted soup.
This recipe should only be made when you have access to garden-fresh tomatoes. Supermarket offerings are generally picked when green, given a chlorine bath and a rinse, blow-dried, and oil-coated.
Then they are chilled to halt any – God forbid – ripening and treated with gasses that redden them without ripening. What you get is a bright red, unripe, and tasteless THING.
Just say NO!
Tomatoes belong to the nightshade family and can be green, yellow, or red.
For a nicer look to your homemade tomato soup, use tomatoes of the same color. We used yellow here. If you mix yellow and red tomatoes, the end result is an unattractive hue that isn't very appetizing.
Also, the tomatoes should be fragrant and somewhat soft and juicy for this soup to rock your world. Show roasting your tomatoes will bring out their natural sweetness.
How To Make Homemade Tomato Soup
Garden Fresh Roasted Tomato Soup
- 2 lbs Ripe tomatoes
- 1 tbsp Garlic powder
- 1/2 cup Vegetable stock
- 1 large Bunch fresh basil washed and patted dry, plus additional sprigs for garnish
- 1 medium Yellow onion, peeled and cut into quarters
- 2 stocks Celery washed and cut into smaller chunks
- 2 large cloves Garlic, peeled
- 1 tbsp ground cumin
- 3 tbsp Full Fat Coconut Milk
- 1 large bunch Red radishes
- several very thin slices of tomato
- sprigs of fresh basil
- Preheat the oven to 300 F and line a large rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
- Slice yellow tomatoes into 1/2" slices and place them on a prepared baking sheet. Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper, and garlic powder.
- Place baking sheet in preheated oven and roast for approximately 2 hours until the tomatoes are browned around the edges.
- Wash and pat radishes dry before slicing them into thin pieces*. Place on a lined baking sheet and sprinkle with salt and black pepper, to taste. Place in the oven with the tomatoes, but be sure to check on them frequently because they will brown up much faster than the tomatoes. Roast until slightly browned and crisp. Remove from the oven and reserve to garnish the finished soup.
- *TIP: For best result, use a Mandlone slicer for radishes to achieve even thickness.
- Once the tomatoes are done roasting, remove them from the oven and cool slightly. Add roasted tomato slices to a high-powered blender or food processor, along with the stock, basil, onion, celery, garlic, cumin, coconut milk. Season with salt and black pepper to taste.
- Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional vegetable stock, 1 tablespoon at a time, and re-blend to achieve desired consistency.
- To serve, top with roasted radishes and a sprig of fresh basil. Enjoy!