PALEO & WHOLE30 FRESH TOMATO SOUP WITH DOLLOP OF VEGAN CREAM CHEESE
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PALEO & WHOLE30 FRESH TOMATO SOUP WITH DOLLOP OF VEGAN CREAM CHEESE
Tomato soup is a staple in our PALEO & WHOLE30 household, enjoyed in every season as part of my grain-free and gluten-free lifestyle. I have slurped my way through the Bubba dictionary of soups celebrating the tomato. (In the movie Forrest Gump, the character of Bubba could rhyme off a whole list of shrimp delicacies and dishes; in my case, tomato soups.) I have enjoyed garden-fresh tomato soup, tomato, and rice, smoked tomato, tomato with bacon and basil, creamy tomato with parmesan and gluten-free croutons and tomato soup with macaroni and cheese. The list is endless. Now I’m focusing on PALEO & WHOLE30 versions.
In fact, just recently I woke up feeling the flu coming on. My symptoms included aching muscles, headache, slight fever, and chills. All I could think about was garden fresh tomato soup. Garden fresh means you don’t slow cook the soup at all. Once all the ingredients are added, the soup is heated quickly on the stove, thus retaining that garden-fresh flavour, all the while being hot. On this occasion, I added almost a bulb of garlic. On this PALEO & WHOLE30 journey, I use ALOT of garlic in my recipes. So healthy. The next morning I awoke without any symptoms. I’m not sure if it was the tomatoes or loads of raw garlic or both. But I felt cured.
Tomatoes are healthy, in my personal opinion. I say my personal opinion because nowadays the tomato seems to be getting a bad rap because it is part of the nightshade family. There are those who do have an allergy to shade vegetables and fruits. A person with a nightshade allergy may develop breathing problems or a rash, or even eczema shortly after eating tomatoes. Others might have a nightshade intolerance or sensitivity to tomatoes. This means that they cannot digest tomatoes properly and might then suffer from a range of symptoms, including digestive issues.
Personally I am not allergic nor sensitive to tomatoes. I stand with the Italians in believing that it’s one of the most magical fruit in existence, used in a plethora of traditional dishes that tantalize the palate.
While healthy and magical, the tomato also has to be washed properly. It is important that you take precautions after buying the tomato to remove as much dirt and bacteria as you can. Wash all whole tomatoes thoroughly in a clean sink under clean, running water. Gently rub them with your hands to remove as much dirt and any bacteria. Don’t use detergents, soap, or bleach. Chemicals can potentially cause them to become poisonous. Be sure to cut off and throw out the stem end of the tomato. Pathogens here may cause foodborne illness as well.
Here is a great short video to show you the proper way to wash tomatoes.
As long as the tomato continues to grow, its soups will prevail. Paradicsomleves is the word for Hungarian tomato soup. Gazpacho Andaluz is a traditional Spanish tomato gazpacho – cold tomato soup. “Saar” is the name for traditional Indian tomato soup. Zuppa di Pomodoro is none other than Italian tomato soup. The name alone is enough to make one salivate.
RECIPE TASTE PROFILE
This soup is delightfully tangy due to the use of ripe, fresh tomatoes. Tomato soup is really a comfort food, brimming with the 5th taste sensation of umami. Fresh tomatoes are high in simplistic umami, offering roundness and depth of flavour to this simple summer soup.
DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY PALEO & DIRTY WHOLE30)
The 2 predominant flavour sensations in this soup are tanginess and umami from the fresh tomatoes. Choose a light, fruity white wine with tanginess to match. Think in terms of dry Riesling, dry Gewurztraminer, Sauvignon Blanc, Vino Verde, Pinot Gris, and Pinot Grigio. Look for that zinging acidity in the white wine.
The tomato is simply good for us. Its soups can be meat-free, gluten-free, grain-free, fat-free, and peanut-free and still taste delicious. Even creamy tomato soup can be dairy-free. Simply use whipped Silken Tofu instead of cream to thicken the soup. We have long known that the tomato is a good source of vitamin C and the antioxidant called lycopene. This fruit is also high in vitamin K and calcium, which strengthens bone tissue. It is also a good source of the mineral chromium, which helps to stabilize blood sugars for diabetics. New research from Cornell University reveals that cooking this fruit increases its level of lycopene. However, its vitamin C level is reduced through the cooking process. Lycopene is believed to be highly beneficial in preventing and fighting cancers and heart disease. It is an antioxidant that our body does not naturally produce. Hence, the importance of consuming fruits and vegetables containing lycopene. The tomato also contains chlorogenic acid and coumaric acid, which to fight against some of the carcinogens brought about by cigarette smoke.
Many avid home cook friends are as obsessed with tomato soup as they are with apple pie and family lasagna recipes. It is comfort food! It naturally possesses two survival mechanisms – natural sweetness and simplistic umami. We all love sweetness. And we also crave umami. Umami is the fifth taste sensation; it produces roundness and depth of flavour on the palate. We crave umami, which allows us to retain a healthy appetite and therefore keeps us alive – a survival mechanism. As the tomato ripens and ages, the level of umami increases. When slow-cooked, umami moves from simplistic to synergistic, increasing dramatically. (Hence our addiction to ketchup! It is nothing more than slow-cooked tomatoes with synergistic umami and sweetness.)
I’m personally a fan of garden fresh tomato soup made from pureed beefsteak tomatoes straight off the vine. I consume this soup both hot and cold. I love the pure taste of the fresh tomato. I season the soup with sea salt, freshly ground black pepper, high-quality extra-virgin olive oil, and finely chopped basil. Then I garnish each bowl with a heavy dollop of Crème Fraiche or Greek yogurt, depending on my mood. The trick is to heat up the soup as quickly as possible, thus allowing it to retain its garden-fresh flavour and acidity. This soup is meant to be hot, not cooked or slow-cooked.
- Prep Time: 10
- Total Time: 10
- Yield: 4 1x
- Category: PALEO & WHOLE30
- Method: PUREE
- Cuisine: LUNCH, DINNER
- Diet: Gluten Free
3 large, ripe beefsteak tomatoes, halved crosswise and seeded
2 tablespoons high-quality extra-virgin olive oil
Sea salt and freshly ground black pepper
3 tablespoons finely chopped fresh basil
A dollop of coconut or cashew cream (optional for garnish)
1/4 cup chopped fresh parsley (for garnish)
In a food processor or blender, puree tomatoes to desired texture. Fold in olive oil, stevia, and fresh basil. Transfer soup to pot. Over high heat, heat soup until bubbling, stirring constantly. Immediately transfer hot soup into bowls and garnish with coconut cream or cashew cream. Top with fresh parsley.
Instead of coconut cream or cashew cream, you might also want to garnish this delicious soup with a heft dollop of vegan cream cheese. It’s creamy and delicious. Here’s the link on how to make PALEO & WHOLE30 vegan cream cheese.
Click this link for vegan cultured cream cheese recipe:
You might also like to garnish the soup with vegan parmesan for additional umami flavour. Here’s the link on how to make super easy vegan parmesan:
Click this link for vegan Parmesan Recipe:
- Serving Size: 1
- Calories: 79
- Sugar: 2.5
- Sodium: 124
- Fat: 7.3
- Carbohydrates: 3.9
- Fiber: 1.3
- Protein: 1
- Cholesterol: 0
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