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Tomato Soups

In September, tomatoes are a Foods of the Month. These veggies are so versatile and can be used in pastas, pizzas and sandwiches. Did you also know that there are endless varieties of tomato soup? Consider making your own to avoid the high sodium in some prepared ones. All you need is a blender, a stovetop and your favorite veggies! Warm up (or cool off!) with these verstile tomato soups.

Roasted Tomato Soup – Cut two large tomatoes in half, drizzle with a little extra-virgin olive oil and a sprinkle of salt, then roast in the oven at 425 degrees for about 20 minutes (until the skin begins to blister). Next, blend the tomatoes with 1/2 red onion, 1 chopped green pepper (add jalapeno if you like heat!), 1 cup vegetable broth, and salt and pepper. Top with a sprinkle of parmesan cheese.

Tomato Soup with White Beans and Turkey Bacon – For a hearty soup, make your favorite tomato soup (or use the instructions for the roasted tomato soup, above). Add about 1/2 the white beans to the soup, then blend together. Add the remaining beans and chopped pieces of low-fat turkey bacon and serve hot.

Easy Cold Tomato Soup – If the weather is still hot where you live, have cold tomato soup! For soup in a flash, simply blend 1 large tomato with 1/2 red onion, 1 garlic clove, 2 tbsp. extra virgin olive oil and a splash of red wine vinegar. Add salt and pepper to taste. Serve cold with a sprinkle of your favorite herbs and a tasty whole grain, reduced-fat grilled cheese.

tomato soup

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