I know, I know… I love my soups and hence I am presenting you with another one today: Lemon Tomato Soup. What can I say? I think soup is a great meal – it can be super nutritious, easily prepped and lasts for a few meals on re-heat. They also freeze well, and so really the question is – what is there not to like about soup?! 😂
I originally got the inspiration for this recipe from my work canteen, where they were serving a lemon tomato pasta. I loved the idea and was amazed at how well the flavor of tomato and lemon could melt together. As an additional bonus, this soup could not be any easier to make. You basically cut everything roughly up and add it to a baking tray. Then you let it bake / roast in the oven until done, add to a blender with a few other ingredients and – 🥳. Here is a soup that tastes sweet of tomatoes, tangy of lemon and has a few hinted notes of basil coming through.
This Lemon Tomato Soup is also perfect this time of the year because it equally tastes nice cold and warm. The days here have been quite warm, so I have had it cold for lunch – kind of like a Gazpacho. Yet, the evenings still tend to be a bit colder and it is nice to have the option to warm it up 🤗.
Why is this Lemon Tomato Soup good for you?
Technically, tomatoes are fruit but we tend to use them in a vegetable form. Tomatoes are particularly high in Vitamin C, Vitamin K1, Potassium, and Folate. Vitamin C is a potent antioxidant but also important to keep your immunity high. Vitamin K1 helps to synthesize certain proteins, which are needed, amongst others, for binding calcium in your bones. Potassium helps with lowering blood pressure levels and protects against the loss of muscle mass. We have spoken a lot about Folate recently, which converts carbohydrates into energy and produces DNA. It is especially needed in times of rapid growth (such as when you are pregnant). Additionally, tomatoes may help with protecting your heart and potentially act as a cancer preventative, particularly for prostate, lung, and colon cancers.
Given the name of the blog… you may have guessed that I have a deeply connected love for lemons 😂. Lemons are super versatile. They are an easy addition to sweet dishes and they are also a great flavor-enhancer in savory dishes. And I may or may not be the person who suggests a spritz of lemon juice can enhance any dish (certainly, my husband uses every opportunity to make fun of that!). Lemons are a great source of Vitamin C and fiber. The citric acid in Lemons has been shown to increase urine volume and urine pH. This creates a less favorable environment for the formation of kidney stones in patients who already have them. Pretty cool, right?!
This sweet, delicious herb is part of the “mint” family and comes in quite a few different varieties. The most commonly known in Europe, and popular in Italian cuisine, is called “sweet basil”. Basil is traditionally used in herbal medicine, amongst others for colds and inflammation in the nose. It contains an array of vitamins and minerals, most notably Calcium and Vitamin K. Basil also contains a high dosage of antioxidants, which help to reduce oxidative damage and free radicals from the body. However, one has to remember that herbs are usually eaten in small quantities. Hence the benefits are, unfortunately, limited due to the dosage consumed.
How can I adjust this recipe to my dietary requirements?
This Lemon Tomato Soup is vegan and paleo. If you would like to make this soup nut-free, swap in sunflower seeds for the cashews.
And there you have it for this week. As usual, please let me know in the comments how you are liking the recipe. I always enjoy hearing from you and receiving pictures with your creations 🤗.
Lemon Tomato SoupCourse: MainCuisine: ItalianDifficulty: Easy
This Lemon Tomato Soup is both sweet and tangy with hints of basil in between! The soup can be enjoyed hot or cold – the choice is yours!
1.5 kg of tomatoes
15 gr (a large handful) of basil
2 garlic cloves
Salt and pepper
1 cup (160 gr) cashews
1tlemon, zest and juice
- Pre-heat oven to 180 degrees (350 Fahrenheit) on top and bottom heat setting. Line a baking tray with parchment paper
- Wash both the tomatoes and basil. Roughly chop the tomatoes in half and place on the baking tray. Peel the garlic and lightly crush (this will increase the flavour) and add to the tray. Tear the basil and put on top. Drizzle with olive oil (I used 4 tbsp). Season with a generous amount of pepper and ca. 1 tsp of salt
- Put into the oven and let roast for 45 – 50 minutes. Take the tray out of the oven and wait until slightly cooled off
- Put the tomatoes, including their juices into a blender and blend on high speed.
- In a small blender, grind the cashews in a flour and add cashew “meal”, zest and juice of one lemon to the tomato soup. Stir to combine. Serve warm or cold! Stores in fridge for up to 4 days. ENJOY!!