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Tomato & Lemon Soup
Tomatoes with Lemon
Ingredients:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin (optional, for depth)
- 1/4 tsp red pepper flakes (optional, for heat)
- 900 g (2 lbs) fresh tomatoes, chopped — or 1 (28 oz) can crushed tomatoes
- 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
- Immersion blender or regular blender (optional)
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Meal Prep Friendly
Leftover Friendly
Features:
Meal Prep Friendly
Leftover Friendly
Nutrition:
Serving Size 1½ cups Calories 120 Carbohydrates 18g Fat 4g Fiber 4g Protein 3g Monounsaturated 2g Saturated 0.5g Trans 0g Vitamin A 250mcg Vitamin C 25mg Calcium 40mg Iron 1.5mg Potassium 500mg Cholesterol 0mg Sodium 500mg Sugar 8g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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 1 can (800 g) crushed tomatoes and 2 cups vegetable broth. Stir, bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend (Optional) – Use an immersion blender for a smooth soup, or leave it 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.
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
20 min
Ingredients:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin (optional, for depth)
- 1/4 tsp red pepper flakes (optional, for heat)
- 900 g (2 lbs) fresh tomatoes, chopped — or 1 (28 oz) can crushed tomatoes
- 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:
Meal Prep Friendly
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 1 can (800 g) crushed tomatoes and 2 cups vegetable broth. Stir, bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend (Optional) – Use an immersion blender for a smooth soup, or leave it 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.
