Tomato & Lemon Soup
Ingredients:
- 15 ml (1 tbsp) olive oil
- 160 g (1 medium) yellow onion
- 9 g (3) garlic cloves
- 2 g (1 tsp) ground cumin
- ¼ tsp red pepper flakes (optional, for heat)
- 900 g (2 lbs) fresh tomatoes
- 480 ml (2 cups) vegetable broth
- zest of 1 lemon
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) maple syrup
- salt & black pepper to taste
- fresh herbs (basil, parsley, or dill), for garnish
- olive oil, for drizzling (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the onion until fully translucent before adding the garlic and spices — rushing this step is what makes the difference between a soup that tastes deep and one that tastes thin.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The yellow onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The ground cumin adds warm, earthy depth.
Tomato & Lemon Soup
Ingredients:
- 15 ml (1 tbsp) olive oil
- 160 g (1 medium) yellow onion
- 9 g (3) garlic cloves
- 2 g (1 tsp) ground cumin
- ¼ tsp red pepper flakes (optional, for heat)
- 900 g (2 lbs) fresh tomatoes
- 480 ml (2 cups) vegetable broth
- zest of 1 lemon
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) maple syrup
- salt & black pepper to taste
- fresh herbs (basil, parsley, or dill), for garnish
- olive oil, for drizzling (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The yellow onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The ground cumin adds warm, earthy depth.
Prep:
Cook the onion until fully translucent before adding the garlic and spices — rushing this step is what makes the difference between a soup that tastes deep and one that tastes thin.
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.
