The benefits of the humble tomato are almost too many to count. This simple Tomato Detox Soup is a staple in my house; it’s incredibly flavorful and loaded with antioxidants and vitamins. It’s one of my go-to recipes for keeping both myself and my family healthy.
This Tomato Detox Soup needs to be in your life and is suited for year-round rotation. It’s rich, robust and explodes with flavor. I enjoy it both hot and cold.
Really! It’s that good! When I do a 3 to 5-day detox, this soup is what gets me through it (I can not just do smoothies and water!!). I leave some of the tomatoes chunky, so it feels like I am eating more than I actually am.
Most of my life I leaned towards creamy soups and in addition, looked for crunch in the form of crackers or crusty bread. Once I hit 40, I began to make better choices. One of my favorite things to scatter on a healthy soup is pepitas (pumpkin seeds). You can roast them first, however, I enjoy them raw. They give me that crunch I long for without the guilt…I can save that for yummy dips and homemade cookies, lol!
Tomatoes are a powerhouse when it comes to keeping our bodies at optimum health. They are loaded with antioxidants, minerals, and vitamins like C, K, Folate, and Potassium.
The antioxidants found in lycopene help protect our livers from free radical damage, which helps allow the liver to function optimally, metabolizing and removing toxins from our bodies. In addition, anti-aging experts believe that lycopene is essential to maintaining good health as people grow older. It also boosts our immune system. Some studies proclaim lycopene fights cancer cells.
How Do I Make Tomato Detox Soup?
To make this Tomato Detox Soup, in addition to tomatoes, I use super detoxifying ingredients like garlic, ginger, and onions. This soup doesn’t take long to make. The only part you need to set time aside for is roasting the tomatoes. The flavors that come as a result are really rich and delicious!
The ingredients for making Tomato Detox Soup is as follows: 1-pint grape tomatoes, 1 TBS grapeseed or olive oil, 1 TBS chopped ginger, 1/2 cup chopped Vidalia onion, 3 cloves garlic minced (2 TBS or garlic paste), 2 cans fire-roasted diced tomatoes, 1-quart vegetable stock, a handful of fresh Basil and Kosher salt & black pepper to taste. See the recipe below for optional add-ins and instructions.
If you are going to make a detox soup (or smoothie for that matter), you really do need to choose organic ingredients. I love ACME Markets’ line of O Organics® products!
In my opinion, the O Organics line of ACME products have a superior taste and are very affordable, more so than just about any other line of organic products I have come across. ACME Markets was my neighborhood store growing up in Northeast Philadelphia and today in Bucks County, it’s my neighborhood store as well! I am an ACME girl!!
I literally know a dozen names of the employees at my ACME…If I miss a day or two and don’t pop in for something…They are like “where were you?” When I shop they all know I am a food blogger (and not just a crazy lady who shops twice a day sometimes for this or that) they always ask “what are you making today?” Because as a food blogger and foodie…You just never know, lol!
If you love homemade soup as much as I do (both the making and the eating), check out our family favorite Spinach Tortellini Soup (its a full meal in a bowl) AND you can make it in literally 15 minutes. The flavor that builds so quickly is amazing!
AND one of my favorites Sweet Potato Soup.
Another good one is Spicy Black Bean Soup, perfect for cold weather months!
- 1 pint grape tomatoes
- 1 TBS grapeseed or olive oil
- 1 TBS chopped ginger
- ½ cup chopped Vidalia onion
- 3 cloves garlic minced (2 TBS or garlic paste)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1-quart vegetable stock
- Handful of fresh Basil
- Kosher salt & black pepper
- Optional: 1 TBS sugar, Cayenne pepper
- Garnish: Pepitas, scallions Basil
- Heat your oven to 300 degrees.
- Place tomatoes in a small baking dish or in some 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 are running out, they can sit there until cool. You can do this a day ahead if you like)
- When ready to make the soup. Heat oil in a medium pot, saute onions and ginger for a few minutes, add in 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 canned tomatoes and vegetable stock, season and bring to a simmer.
- Simmer for 10 minutes, add in Basil and season some more until you get the taste you desire.
- Decide if you want to puree your soup or leave it chunky (I like it mostly pureed). Using an immersion blender or traditional blender/Vitamix. Puree soup.
- Enjoy hot, room temperature or cold. Garnish with a handful of pepitas (pumpkin seeds), chives or scallions and Basil and enjoy!
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, you never know how hot they may be, lol! You can also choose to add Cayenne pepper instead.
Enjoy the soup chunky or puree it. I like it mostly pureed.
Soup keeps for a week.