Need help finding the right product for you?
Classic Tomato Soup
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
Dairy-Free Gluten-Free Grain-Free High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian WholefoodHealthy Baking
Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking
What's great about it
This is a beautiful classic tomato soup that has been a part of my cooking repertoire for many years. When I make soups in my home, I go for simplicity and freshness, so that I can immerse my senses in the unadulterated flavour of the ingredients. I don't use a vegetable stock, I use plain filtered water as I find that using stock can sometimes interfere and complicate that naturalness of this soup. Adding 1 red apple adds a wonderful hint of sweetness and a generous grind of black pepper makes the finishing touch.
Ingredients
Serves 4
1.5 kg (3 1/2 lb ) ripe tomatoes - I used Roma
2 onions, diced
Pinch cinnamon
1 red apple, chopped with the skin
Sea salt and freshly ground black pepper
500 ml (2 cups / 17 1/2 fl oz) water
Method
Sauté onions in a pot with 1 tablespoon olive oil over a medium heat until softened.
Chop tomatoes and add to the pot along with the red apple.
Mix through and add cinnamon.
Add 1 cup of water, cover and simmer over a low heat for 40 minutes or until wonderfully aromatic and thickened.
Season with a little sea salt and pepper.
Blend the soup until smooth. I used my Vitamix.
Pour the soup back into your pot.
Adjust consistency by adding more water if necessary.
Serve in bowls and enjoy.
Notes and Inspiration
Add a little smoked paprika when simmering.
Top with sautéed cherry tomato and parsley.
Serve with fresh baked sourdough topped with goats feta.
More healthy recipes from Teresa Cutter
