Tomato Soup

Tis the season for soups and homemade tomato soup is infinitely more flavorful than the canned stuff from the megamart. Besides, it’s so simple that even a culinary newbie can pull it off with tasty results.

As a health perk, cooking tomatoes brings out more of the potent antioxidant lycopene which has been reported to help safeguard against certain cancers – prostate cancer is the most researched.

Tomato Roasted Red Pepper Soup












Makes 4 servings

1 tbsp vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon cumin powder
½ teaspoon coriander
Dash of cayenne
Salt and pepper to taste
1 28 oz can crushed tomatoes (see recipe note)
1 cup roasted red pepper, chopped
3 cups vegetable stock or water
Parmesan cheese, optional

In a large saucepan, heat oil over medium heat. Cook onion until translucent and soft, about 4 minutes. Add garlic, oregano, cumin, coriander, cayenne, salt and pepper. Cook for an additional 2-3 minutes, stirring frequently. Add tomatoes, red pepper and vegetable stock. Bring to a boil and simmer for 10-15 minutes. Puree soup in a blender. Garnish with Parmesan cheese if desired.

Recipe note: You can also use 4-5 fresh tomatoes that are crushed in blender or food processor.