UPDATED: It’s definitely tomato season! Our plants are finally producing, so here’s another version of tomato soup. The base is pretty “pure” with simply roasted tomatoes, red bell peppers, onions, garlic, and smoky paprika. This recipe is from my friend who is also a big fan of homegrown tomatoes — and jalapeños. Thank you, Louise!

Lycopene is a bright red pigment in fruits and veggies with antioxidant properties. Research has indicated that lycopene may help reduce cancer and cardiovascular disease risk. Lycopene content is highest when tomatoes are cooked. So dive into a hot bowl of lycopene and enjoy!

As always, I added tofu in the end to bump up the protein and make it more of a meal.

What’s In It…

  • 5 large organic red tomatoes (my tomatoes were on the smaller size, so I used 7 medium tomatoes), cut in 3/4″ slices
  • 2 organic red bell peppers, quartered
  • 1 medium yellow onion, quartered
  • 1 small organic jalapeño pepper, sliced in half and seeded
  • OPTIONAL: Fresh corn kernels cut from 2-3 cobs (I love the addition of fresh corn!)
  • 4 cloves garlic OR 1/2 teaspoon garlic powder
  • One 14-oz carton of House Foods® tofu, soft or medium firm
  • Extra virgin olive oil (cold-pressed, unrefined)
  • 1/2 teaspoon smoked paprika
  • Freshly ground black pepper
  • Salt (or to taste)*
  • 2 cups homemade vegetable broth OR Pacific® Low-Sodium Vegetable Broth
  • OPTIONAL: Fresh spinach leaves (I really like Organic Girl® Super Greens! It’s a combo of baby greens: red and green Swiss chard, tat soi, arugula, and spinach.)

*There is sodium in the vegetable broth, so be sure to taste and adjust seasoning after incorporating the broth.

How It’s Made…

  1. Pre-heat oven to 300°F. Place cut tomatoes, bell peppers, onion, garlic, and jalapeño in a medium bowl, toss with olive oil and black pepper.
  2. Place in a large roasting pan and roast for about one hour or more. (I line the pan with parchment paper for quicker clean-up.)
  3. Place the corn kernels in a separate pan as they won’t take as long to roast.

4. Toss and blend the halved/seeded jalapeño plus all the other vegetables and seasonings in a blender OR toss them into a medium-sized pot if you have an immersion blender. Purée until almost smooth.

5. Add vegetable broth. If you prefer a chunkier soup, blend until you reach the desired consistency.

6. If you are using the blender method, pour the blended vegetables into the pot now.

7. Add spinach or Super Greens! and stir until wilted.

8. Add tofu, then simmer tofu with the soup. Garnish with more freshly ground black pepper.

Serves 4


Karen Owoc

Karen Owoc is a certified Clinical Exercise Physiologist specializing in cardiopulmonary rehabilitation and lifestyle medicine. Her science-based approach to longevity, nutrition, and muscle health has made her the go-to source for health seekers and medical professionals alike. Karen's best-selling book on functional longevity, "Athletes in Aprons: The Nutrition Playbook to Break 100", and her transformative perspective have mended many minds, hearts, and spirits.

You may also like...