Tomatoes are rich in a powerful antioxidant called lycopene (a carotenoid). Lycopene is the natural pretty pigment that makes fruits and vegetables their bright red or pink color. Antioxidants are substances that protect against cell and tissue damage, and carotenoids have long been known to decrease cancer and heart-disease risk.

Studies have shown that lycopene concentrations increase significantly when cooked and even more so when cooked in olive oil. What’s in this soup and how it’s prepared is what makes it so healthy and anti-aging. NOTE: How you prepare and consume your food determines the bioavailability of dietary carotenoids.

If you’re short on time and/or don’t have fresh tomatoes, opt for POMI® strained tomatoes instead. Pomi prepares pure organic tomatoes without added salt. So you can make this soup any season! Also, if you don’t have fresh basil or thyme on hand, use dried herbs. To make this soup quickly, scroll down to the clock symbol and follow the How It’s Made Fast directions. 

What’s In It…

  • 35 oz. fresh organic tomatoes (about 6 medium) OR two 17.6-oz bottles Pomi® organic strained tomatoes
  • 1 yellow onion
  • 4 cloves garlic
  • 1 jalapeño pepper
  • 2-4 tablespoons extra virgin olive oil
  • 3 cups fresh corn kernels cut from the cob OR 1 pound frozen organic sweet corn (white or yellow)
  • 16-oz. House Foods® firm tofu, cubed
  • 1+ cup purified water
  • 1 cup fresh basil, chopped OR 1-2 tablespoons dried basil to taste (more herbs equals more antioxidants)
  • 1/2 teaspoon fresh thyme OR 1/4 teaspoon dried thyme (add more to your liking)
  • 1/8-1/4 teaspoon red pepper flakes
  • Freshly ground black pepper and salt to taste

How It’s Made…

Roasting

  1. Preheat oven to 300°F and place the rack in the center of the oven.
  2. Place tomatoes, quartered yellow onions, whole garlic, and whole jalapeño pepper in a bowl and toss with olive oil. Toss together.
  3. Spread evenly on a rimmed baking sheet in a single layer. (I line the sheet with parchment paper for easy clean-up.)
  4. Roast until tomatoes are wilted and browned in places, about 2 to 2 1/2 hours. Turn the vegetables a few times during roasting.

Blending and Finishing

5. Slice 1/4 of the jalapeño pepper and place in blender. Add the rest of the roasted veggies and blend until smooth.
6. Pour blended veggies into a medium saucepan.
7. If using dried basil and thyme, add them now to allow time to reconstitute.
8. Add the water, tofu cubes, and corn to the soup and cook until the corn is soft and no longer tastes ‘raw’ (about 5 minutes).
9. Season to taste with red pepper flakes, black pepper, and salt (optional).
10. If using fresh basil and thyme, add them now. Mix well.
11. Remove from heat and serve immediately.

Serves 4.

How It’s Made Fast

  1. Mince garlic and jalapeño pepper. Chop onions.
  2. Sauté onions in 2 tablespoons olive oil over medium heat until soft.
  3. Add minced garlic, sauté for a minute. Stir constantly so garlic does not burn.
  4. Pour in Pomi® strained tomatoes, jalapeño, and stir occasionally for a few minutes. Tomatoes will start to release their juices.
  5. Add dried basil and thyme, add them now to allow time to reconstitute.
  6. Cover and continue cooking for another 5 minutes.
  7. Add the water, tofu cubes, and corn to the soup and cook until the corn is soft and no longer tastes ‘raw’ (about 5 minutes).
  8. Season to taste with red pepper flakes, black pepper, and salt (optional).
  9. Remove from heat and serve immediately.

xo

2 COMMENTS

    • Hi Shyamala, let me know if you try it! Also, I am now going to be teaching “Healthy Weight” at Kaiser Permanente San Ramon. A new series at that site starts on Mon, Sept 16 to Oct 14. Then I’ll be teaching it at Pleasanton KP from Tue, Oct 22 to Nov 28. Then again in San Ramon starting on Mon, Nov 3 to Dec 9. I hope you and your husband can participate in one of those sessions! 🙂 xo, Karen

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