There is nothing like a bowl of fresh tomato soup to warm you up on a cool fall or winter day. With a handful of ingredients, an 8-quart pot and an immersion blender, you can quickly throw this simmering tomato soup together and enjoy it for lunch or dinner.
Why I Love this Queen of Quick Tomato Soup Recipe
Not only is this tomato soup very easy to prepare, it’s packed with extra spices and nutrients to warm your body from the inside out. In traditional Chinese medicine, Thyme is known to circulate qi ( your life force energy) and combat wind-cold symptoms. In layman’s terms that means it helps strengthen your immunity and fight off colds and flu. The balanced ingredients in this recipe incorporate yin and yang cooking principles to promote balance throughout the entire body.
The tomatoes in this recipe also help support healthy life force energy, and are a great source of fiber and antioxidants. Check out the Eastern and Western benefits of tomatoes below!
I also think roasting vegetables for soups adds a nice flavor that you can’t get when you just warm everything up together. The immersion blender makes this recipe extra simple, but you can always use a regular blender if you don’t have one. As the Queen of Quick says, use what you’ve got and work smarter, not harder!
East Meets West Healing Nutrition of Tomatoes
Chinese Nutrition
- Cooling effect on the body’s energy.
- Sweet and sour flavor.
- Help circulate qi (life force energy).
- Help strengthen yin energy (cooling, feminine, dark, inward energy associated with winter).
- Eliminate toxins.
- Clear excess heat from the body.
Western Nutrition
- 1 small, raw tomato contains about: 18 calories, 3.9g carbohydrates, 0.9g protein, 1.2g fiber and 0.2g of fat.
- Good source of Vitamin C, Potassium, Vitamin K1, and Folate.
- Contains a high amount of lycopene that can benefit skin health and prevent sunburns.
- May reduce the risk of cancer and heart disease.
Give this Queen of Quick Cooking tomato soup recipe a try and let me know what you think in the comments!
Roasted Tomato Soup with Basil
Equipment
- 1 immersion blender or you can use a regular blender
Ingredients
- 3 ½ pounds ripe tomatoes
- 3 Tbsp olive oil divided
- Salt and freshly-ground pepper
- 1 large onion diced
- 5 cloves garlic minced
- 2 ½ cups vegetable broth
- ½ cup loosely-packed fresh basil leave
- Toppings: grated or shredded parmesan croutons, sour cream and/or fresh basil
Instructions
- Roast tomatoes- heat oven to 450 degrees. Quarter the tomatoes or half them if smaller, and arrange them cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until softened, then transfer to to wire rack until ready to add to soup.
- While the tomatoes are baking, heat olive oil in stock pot and then add onions. Stir until translucent about 5 minutes. Add garlic and sauté for 2 more minutes.
- Add the broth, basil and roasted tomatoes with juices and stir to combine.
- Using an immersion blender, puree the soup until soup is smooth.
- Taste and season with added salt or pepper.
- Serve warm with garnishes of choice.
Notes
Queen of QuickTMQueen of Quick CookingTMLike this recipe? Check out my recipe for the best black bean soup!
Sources:
Chinesenutrition.org, Healthline.com
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