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Tomato & Lemon Soup
Soups
Ingredients:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin (optional, for depth)
- ¼ tsp red pepper flakes (optional, for heat)
- 900 g (2 lbs) fresh tomatoes, chopped — or 1 can (800 g / 28 oz) crushed tomatoes
- 480 ml (2 cups) vegetable broth (or more for desired consistency)
- zest of 1 lemon
- 2 tbsp fresh lemon juice (adjust to taste)
- 1 tsp maple syrup (balances acidity)
- salt & black pepper to taste
- fresh herbs (basil, parsley, or dill), for garnish
- olive oil, for drizzling (optional)
Equipments:
- Large pot
- Measuring cups and spoons
- Immersion blender or regular blender (optional)
- Ladle
- Knife and cutting board
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, optional 1 tsp cumin, and optional ¼ tsp red pepper flakes. Cook 1 minute until fragrant. - Add Tomatoes and Simmer
Add 900 g (2 lbs) chopped fresh tomatoes or 800 g (1 can) crushed tomatoes and 480 ml (2 cups) vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. - Blend (Optional)
Use an immersion blender for a smooth soup, or leave chunky for a rustic texture. - Brighten
Stir in zest of 1 lemon, 2 tbsp lemon juice, and 1 tsp maple syrup. Season with salt and pepper. Simmer 2 more minutes. - Serve
Ladle into bowls. Garnish with fresh herbs and an optional swirl of coconut cream or olive oil.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- The lemon zest adds a bright, aromatic lift — don’t skip it even if you reduce the juice.
- Maple syrup balances acidity — start with 1 tsp and adjust to taste.
Storage:
- Fridge for up to 5 days. Freezes well for up to 3 months.
Swaps:
- Use canned crushed tomatoes year-round when fresh aren’t in season.
- Stir in coconut cream or cashew cream for a creamy tomato-lemon version.
Tips:
- Garnish with fresh basil or dill and a drizzle of good olive oil for a restaurant-quality finish.
Tomato & Lemon Soup
4 Servings
Prep 10 min
Cook 20 min
Ingredients:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin (optional, for depth)
- ¼ tsp red pepper flakes (optional, for heat)
- 900 g (2 lbs) fresh tomatoes, chopped — or 1 can (800 g / 28 oz) crushed tomatoes
- 480 ml (2 cups) vegetable broth (or more for desired consistency)
- zest of 1 lemon
- 2 tbsp fresh lemon juice (adjust to taste)
- 1 tsp maple syrup (balances acidity)
- salt & black pepper to taste
- fresh herbs (basil, parsley, or dill), for garnish
- olive oil, for drizzling (optional)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, optional 1 tsp cumin, and optional ¼ tsp red pepper flakes. Cook 1 minute until fragrant. - Add Tomatoes and Simmer
Add 900 g (2 lbs) chopped fresh tomatoes or 800 g (1 can) crushed tomatoes and 480 ml (2 cups) vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. - Blend (Optional)
Use an immersion blender for a smooth soup, or leave chunky for a rustic texture. - Brighten
Stir in zest of 1 lemon, 2 tbsp lemon juice, and 1 tsp maple syrup. Season with salt and pepper. Simmer 2 more minutes. - Serve
Ladle into bowls. Garnish with fresh herbs and an optional swirl of coconut cream or olive oil.
