Roasted Heirloom Tomato and Curry Soup
This warm, tomato soup recipe is so simple and easy to make. It’s great with grilled cheese, garlic bread, a salad, or quiche. It’s filled with healthy nutrients and is a great fall and winter meal, that will help to keep you and your family warm.
Tomatoes
Tomatoes are full of nutrients. They are rich in vitamin C, potassium, vitamin A, and lycopene. Lycopene is an antioxidant that is found in red and pink fruits and vegetables. I know I’ve talked about antioxidants a lot, but they really are so beneficial for our health. They help to fight cell damage in our bodies and can help prevent cancer and many other diseases. It’s so important to include lots of antioxidants in our diet, not only because of the toxins in food but also because of the toxins in the environment that can cause harm to our bodies. Below, I’ve listed a few other recipes that include antioxidant-rich foods and that explain them more.
Sweet Potato and Apple Cinnamon Parfait
How to Roast Heirloom Tomatoes
It’s actually super easy to roast tomatoes, all you have to do is wash them, cut out the core and/or cut them in half, cover with oil, salt and pepper and place in the oven. Once you see them starting to brown, shrivel a little and become squishy you are good to go. If you are using a large tomato, I’m talking the size of your fist or more you can roast them at 400° for about 20 minutes.
Recipe Notes
This heirloom tomato soup recipe is super easy to make. After roasting the tomatoes, all you have to do is blend them up and place them in a pot to warm. The addition of the coconut curry adds flavor and warming spices that make this heirloom tomato soup best eaten on a cold night.
The coconut milk curry is a little spicy, so if you aren’t a huge fan of spicy foods you could leave the curry out or only add half the can. It really only has a hint of spice but I am trying to grow my tolerance so it felt a little spicy to me.
Roasted Heirloom Tomato and Curry soup
Ingredients
- 5 large organic heirloom tomatoes, with the stem removed
- 1 large organic yellow onion, cut in half
- 1 bulb organic garlic, cloves removed, about 14 cloves
- 1 large organic carrot
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 can organic coconut milk curry
- 2 cups organic bone broth, chicken or veggie broth will work too
Instructions
- Place all veggies in a large baking dish, drizzle with olive oil, sprinkle with salt and pepper and roast at 400° for about 40 minutes.
- Remove from the oven and set aside to cool.
- Once cool, place half of the veggies in a food processor and blend until smooth, place in a large soup pot over medium heat. Process the rest of the veggies and juices and transfer to the soup pot.
- Add in the coconut milk curry and 2 cups of bone broth. Stir until well combined.
- Once soup is hot, serve immediately.
- Top with ricotta, parsley or cilantro and enjoy!
Notes
According to the American Academy of Pediatrics it is not recommended to feed babies solid foods before 6 months of age.