Healthy Tomato Soup

Have you given tomato soup a try?



I mean, it’s not like it’s always bland and life-less.


At least go out for a coffee date, something non-committal.

You may just find that you like it. Plus, look at all those healthy ingredients!


Anyways, before  I get too carried away, let me tell you how I got on this whole tomato soup trail…

My wonderful neighbor brought over heaps of tomatoes one day. I was so appreciative! But I had no idea what I would do with all of them. Salsa? Tomato sauce? Homemade ketchup?

I had too many choices.

So the tomatoes sat on my counter for several days as I pondered…what would be just the right use for them?

Then one day…bam >>> ” Tomato soup! “

The thought crossed my mind on the most unusual of days. It was hot and muggy out. Who wants soup!?

I made soup…on a hot and muggy day. I know, weird.

And it was beautiful and so delicious and the birds chirped even louder and the sun shown even brighter. Alright…enough.

 I brought some over to my neighbor. This was her text to me later that day:

That soup was incredible! My daughter and I loved it. Thank you so much.

And I want to share it with you:

Healthy Tomato Soup


2 tablespoons oil (high-heat oil such as butter or coconut)

1 onion, chopped (don’t worry about size)

1 teaspoon coriander seeds (or powder). You can grind the seeds or leave them whole.

3 cloves garlic, chopped

9-10 medium tomatoes

2 teaspoons curry powder

1 tablespoon brown sugar

Juice from 1 lemon

Salt and pepper to taste

1 cup yogurt (150 grams)

Fresh basil (~5 leaves)

Tools: high-speed blender (I prefer a blender hands down) or food processor (if using a food processor, grind up all spices beforehand).



1. Heat the oil in a large frying pan over medium to high heat.

2. Add the onions and cook for 6-8 minutes, or until golden and softened. You only have to stir occasionally. That means you can: vacuum really quick, fold laundry, and unload the dishwasher. Just kidding. Have your honey do those for you.

3. Add the coriander seeds. Cook only until they have goldened a bit. Add the garlic and do a bit more goldening.

4. Add the tomatoes and stir everything up. Reduce the heat to low and cook gently for 15 minutes. That means leave it alone for 15 minutes. That’s right. Make a cup of tea and relax for a whole 15 minutes. No need to stir.

5. After the tomatoes have softened, add the curry powder.

6. Now mix the brown sugar with the lemon juice and add to the tomato mixture. Stir everything together nicely. Cook for another 5 minutes.

7. Time to get the blender out. Make sure you have a good high-speed blender. A food processor will work too (just make sure if you use a food processor all the spices including coriander were ground up before adding to recipe).

8. Remove the tomato mixture from the heat and put into your blender. Blend on medium speed for about 3 minutes.  Add the salt and pepper to taste. Blend again. If you need for salt or pepper just add some in.

9. Now add in the yoghurt, blend for about 30 seconds, then add the basil. Blend for another 2-3 minutes. The soup will be ready when everything is blender nicely. The soup will be smooth and creamy.

10. Enjoy with yummy sourdough bread!


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