When people ask me about comfort food, only one thing really springs to mind – Tomato Soup.
And not even an organic, homemade version – the ‘Cream of Tomato’ canned stuff from my childhood.
From the days when I was home sick from school to hung-over days at Uni, that unnaturally red nectar hit the spot every time.
Yet, after learning a lot about what food and preservatives do to the body and immune system, I realized I needed to update my comfort food if I was ever going to serve it to my girls while they were home feeling under the weather.
White blood cells require vitamin C for proper immune responses. In times of stress or when the immune system is activated (hello February!) the body’s requirements for vitamin C increase. This soup is jam packed full of Vitamin C and beta-carotene and with a sieve and some elbow grease, it has the same silky-smooth texture that I valued so much in the canned version.
Tomato Soup 2.0 – (try to source organic veggies if possible)
- 500g ripe tomatoes (large or cherry)
- 1 carrot, peeled and roughly chopped
- 1 red & 1 yellow pepper, chopped
- 1-2 onions, halved
- 3-4 cloves of garlic, unpeeled
- 2 bay leaves
- 1 stalk of fresh rosemary or 1tsp dried
- Himalayan pink salt & black pepper, to taste
- 1Tbsp coconut or olive oil
- dash of balsamic vinegar
- 500ml (homemade) chicken stock* (vegetable would work too)
- Place tomatoes, carrot, peppers, onions and garlic into a roasting dish and cover with oil and dash of balsamic vinegar.
- Roast at 220C for 30 minutes.
- Take the dish out of the oven and remove the onion and garlic peel. Place everything into a soup pot and be sure to get all the liquid.
- Add the stock, bay leaves, rosemary and salt and pepper and simmer for 30 minutes.
- Remove the bay leaves and puree with a blender until smooth. Then pour the soup through a sieve and squeeze out the liquid. You will be left with a large spoonful of tomato seeds and skin (you can use this in veggie/potato patties)
- And voila! Delicious, immune boosting tomato soup - glorious.
- Take a homeroasted chicken carcass / mixture of bones, rinse with water and place in a heavy soup pot. Cover with filtered water, a squeeze of lemon or apple cider vinegar (to encourage the minerals in the bones to release into the water), 10 peppercorns and a peeled white onion. Bring to the boil and scoop off any foamy scum that rises. Turn down heat and simmer for as long as possible - I leave mine for 8-10 hours. Strain and enjoy all the immune strengthening minerals and fats this stock has to offer. Truly liquid gold.