Homemade Tomato Soup

By: Esther Vasa

Tomato Soup
Ripe Tomatoes - 6
Chopped Celery - 1 cup
Chopped Carrots - 1 cup
Onion Powder - 1/2 tsp
Crushed Garlic - 1 tsp
Crushed Cumin - 1/4th tsp
Avocado Oil or any other oil with higher smoke point - 1 tbsp
Himalayan Salt and Pepper to taste
Unsalted Vegetable Stock or Water - 4 cups
Fresh or Dried Parsley for garnish

  1. Boil tomatoes in enough water for about five to ten minutes. Pull out the tomatoes. Allow them to cool a bit. Then, peel the skins off and set the tomatoes aside for use later.
  2. In a soup pot, warm up oil and add chopped celery and carrot salt to taste. Stir well and allow them to cook for 5-10 minutes.
  3. Then, add onion powder, crushed cumin and garlic. Stir well.
  4. Next, add the tomatoes from step 1. Mix well and then add the stock.
  5. Adjust salt and add pepper. Let this simmer with cover on for 15 minutes.
  6. Using a hand immersion blender or any other blender, blend the soup. If you are using a regular blender, make sure you release the steam every now and then or it will end up being a disaster in the kitchen.
  7. Return the blended soup to the soup pot. Cover cook for another 15 minutes or so.
  8. Ladle the soup into soup bowls and garnish with parsley or any herbs you like.
  9. This is a common soup yet a much needed soup every so often.