Mediterranean Tomato Soup
Servings: 8
Calories: 96kcal
Ingredients
- 4 Tablespoons olive oil, or avocado oil or coconut oil (any light oil)
- 2 medium yellow onions, thinly sliced
- 1 teaspoon salt, plus more to taste
- 2 teaspoons curry powder
- 1 teaspoon red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ to ½ teaspoon red pepper flakes
- 1- 15 oz. can diced tomatoes, NOT drained
- 1- 28 oz. can plum tomatoes, NOT drained, can use more diced tomatoes
- 5 ½ cups water, or chicken broth or vegetable broth
Optional Add-ins:
- 1-14 oz. can coconut milk, or half and half
- Cooked brown rice, lemon wedges, toasted almond slices, fresh thyme or oregano, oregano pesto, poached egg
Instructions
- Heat 4 Tablespoons oil over medium heat. Add 2 sliced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions really soften up and start to turn brown, 10 to 12 minutes.
- Stir in 2 teaspoons curry powder, 1 teaspoon red curry powder, 1 teaspoon coriander, 1 teaspoon cumin and ¼-½ teaspoon red pepper flakes and cook 30 seconds, stirring constantly. Add 15 ounces diced tomatoes, 28 ounces plum tomatoes with juices from the cans, and 5 ½ cups water (or broth). Simmer for fifteen minutes, then puree with a hand blender until smooth. Now your tomato soup is finished and could be enjoyed just like this for a simple, delicious soup.
Cook's Note:
- If you don't have a hand blender, you could certainly puree in your stand blender. It takes about 3 batches to puree the entire pot.
Optional Add-ins:
- For a more creamy version, add 14 ounces coconut milk or half and half. This is delicious with brown rice mixed in. Lemon wedges add a nice bright flavor.
Nutrition
Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1014mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg