Ingredients:
1 pint grape tomatoes
1 tablespoon grapeseed or olive oil
1 tablespoon chopped ginger
½ cup chopped Vidalia onion
3 cloves garlic, minced or 2 tablespoons garlic paste
2 14.5-ounce cans fire-roasted diced tomatoes
1 quart vegetable stock
Handful of fresh Basil
Kosher salt and black pepper
Optional: for heat, add a few pinches of cayenne pepper
Optional: ½ tablespoon sugar
Optional: fresh basil leaves
Garnish: Pepitas
Instructions:
Preheat your oven to 300 degrees.
Place the grape tomatoes in a small baking dish or in aluminum foil (with the top open) and roast them for 35 minutes. Turn off the oven and allow them to sit in the oven for an additional 15 minutes. If you’re running out of time, they can sit there until they’re cool. You can do this a day ahead if you like.
When you’re ready to make the soup, heat the oil in a medium pot, saute the onions and ginger for a few minutes, then add in the garlic and roasted tomatoes and saute for a couple more minutes. You can press down on the tomatoes with the back of a spoon or a potato masher to “pop” them if you like.
Add the canned tomatoes and vegetable stock, season with salt and pepper, and bring to a simmer.
Simmer for 10 minutes, then add in the Basil and season some more until you get the taste you desire.
Decide if you want to puree your soup or leave it chunky (the author prefers it mostly pureed). Using an immersion blender or traditional blender/Vitamix, puree the soup.
Enjoy the soup hot, room temperature, or cold. Garnish with a handful of pepitas (pumpkin seeds), chives or scallions, and Basil.
Notes:
Sometimes the author adds ½ tablespoon or so of sugar to this soup to help balance out the tomatoes. It’s how she likes it. Taste and decide if you want to add sugar or not.
If you want a spicy soup, add in ½ or a whole chopped jalapeno in the beginning. Just watch out and taste the jalapeno before you do, as you never know how hot they may be. Alternatively, you can add cayenne pepper instead.
The soup can be enjoyed chunky or pureed. The author prefers it mostly pureed.
The soup keeps for a week in the refrigerator. It can be enjoyed hot, room temperature, or cold.
This easy to make Tomato Detox Soup recipe not only tastes delicious, but it’s also loaded with antioxidants, nutrients, and minerals. It’s a great compliment to a week of dieting or detoxing.