Tomato Soup Recipe and Its Health Benefits

Snowing out, the winds blowing and it is cold and you’re inside making this soup. Hot tomato soup on a cold winters day. Although I even have this soup in the summer as well, it is that good. And it’s very healthy for you as well.

The Health Benefits of Tomato Soup

There are health benefits to this tomato soup as it is high in Lycopene. Lycopene is an antioxidant that is not made in the body, so we need to eat vegetables that have good source of Lycopene in them. And tomatoes are one of those vegetables that are very high in natural Lycopene.

Studies have shown that Lycopene can guard against cancer, especially prostate cancer in men, and cancer of the digestive tract, colon and lungs. Lycopene guards against aging of the skin and can be helpful with diabetes and cardiovascular problems and keeping vision healthy by preventing cataracts. Some studies are showing that it could prevent osteoporosis

They also now make supplements but they are not as good as getting the Lycopene from natural sources.

Ingredients for Tomato Soup

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups diced (1/4 inch) onions
• 1 tablespoon minced garlic
• 1/2 teaspoon ground allspice
• 1/3 cup chopped fresh dill (or dried dill but use much less, maybe 1/2 tablespoon).
• 6 cups chicken broth (or vegetable broth)
• 2 cans (28 ounces each) peeled plum tomatoes, drained and chopped. I usually get two 28 ounce cans of diced tomatoes at the store. And I have used big boy tomatoes from the garden.
• 1 teaspoon sugar
• Salt and pepper to taste (I use 1 tsp pepper and ½ tsp salt usually)

Tip - You can also add some jarred roasted red peppers which seems to makes it creamier and adds a nice flavor. Just don’t over do it, or the red pepper taste will overtake the tomato taste. I cut up about ¼ cup of the peppers.

Directions

• Melt the butter with the olive oil over low heat in a heavy pot.
• Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
• Add the garlic and cook stirring for 3 minutes.
• Sprinkle the Allspice over the onions and cook for 1 minute longer.
• Add half the dill and cook over low heat, stirring for 5 minutes. (I add all the dill at this point).
• Add the broth, tomatoes, sugar, salt and pepper.
• At this point you can add the roasted red peppers if you want.
• Simmer, partially covered for 20 minutes.
• Puree the soup in a food processor (or blender),
• Return to pot and stir in the remaining dill, adjust seasonings. (I don’t put in dill or anything at this point)

Tip: The tomato soup seems to puree better in the blender after it has cooled for a while.

This recipe makes about 8 servings. Topping the tomato soup with croutons is very good.

Sam Montana © 30 November 2008

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