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Comfort Soup 2.0

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)

 

Tomato Soup 2.0
Yields 500
Silky smooth tomato soup - packed with healthy fats and Vitamin C
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 500g ripe tomatoes (large or cherry)
  2. 1 carrot, peeled and roughly chopped
  3. 1 red & 1 yellow pepper, chopped
  4. 1-2 onions, halved
  5. 3-4 cloves of garlic, unpeeled
  6. 2 bay leaves
  7. 1 stalk of fresh rosemary or 1tsp dried
  8. Himalayan pink salt & black pepper, to taste
  9. 1Tbsp coconut or olive oil
  10. dash of balsamic vinegar
  11. 500ml (homemade) chicken stock* (vegetable would work too)
Instructions
  1. Place tomatoes, carrot, peppers, onions and garlic into a roasting dish and cover with oil and dash of balsamic vinegar.
  2. Roast at 220C for 30 minutes.
  3. 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.
  4. Add the stock, bay leaves, rosemary and salt and pepper and simmer for 30 minutes.
  5. 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)
  6. And voila!   Delicious, immune boosting tomato soup - glorious.
*Homemade chicken stock is the key to any great soup, and is really easy to make
  1. 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.
Earth to Erin http://www.earthtoerin.be/

 

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