Spicy Tuesday – Chilled or NOT Tomato Soup – Savory
Its still really hot here in Georgia, so our soup choice for the class “Soup to Nuts” this week at the Thomas F Chapman Family Cancer Wellness Center is chilled. But this easy to make, “Provencal” inspired soup is equally delicious hot or cold. We’ve dressed it up in this picture with a shrimp topper, but you can serve it as we have in the recipe – with a little goat cheese and a dollop of basil pesto.
Herbes de Provence is a spice blend, full of good for you herbs and spices like savory, rosemary, thyme and oregano among others. Savory is an herb that we don’t use often – but it packs a delicious nutritional punch in its green leaves. Savory is related to rosemary and thyme but has its own nutrition health benefits. The leaves and tender shoots carry incredibly high-quality chemical compounds (*thymol being the most beneficial) that are known to have been anti-oxidant, disease preventing and health promoting properties. In addition, dietary fiber in this herb helps reduce LDL or bad cholesterol while increasing HDL or good cholesterol levels.
Chilled or NOT Tomato Soup
2 (15 OZ) Cans Fire Roasted Tomatoes
4 Cups Red Onion, Chopped
2 TB Extra Virgin Olive Oil
1 Tsp Turmeric
1⁄2 Tsp Black Pepper
3 Garlic Cloves, Grated
4 1⁄2 Cups of Tomato Juice or Low Sodium Vegetable Juice
1 ½ TB Herbes de Provence
Zest of 1 Lemon
2 Roasted Red Bell Peppers, Chopped
Sea Salt and Black Pepper to Taste
Easy Basil Pesto*
1 Log Goat Cheese
Step One In a stockpot, sauté the onion in the olive oil, turmeric and black pepper until wilted and golden. Add in the garlic and cook and stir until fragrant
Step Two Add in the tomatoes, juice, Herbes de Provence, lemon zest and roasted red peppers and place in the fridge overnight. (Or as long as possible.)
Step Three Remove from the fridge, and puree with an immersion blender. To serve, place the soup in small bowls. Sprinkle with goat cheese and garnish with a dollop of pesto. Serve with thin slices of whole wheat bread.
*Easy Basil Pesto
2 Cups Basil Leaves
1⁄2 Cup Chopped Toasted Almonds or Walnuts
1⁄4 Cup Extra Virgin Olive Oil
1⁄2 Tsp Sea Salt
1⁄4 Tsp Cayenne Pepper
1 Garlic Clove
In a food processor, blend the ingredients together until smooth.