Nothing like a bowl of creamy tomato soup and fresh bread to warm up your body and soothe your soul during chilly winter months! And this soup gets better by the bite because it is dense with immune-boosting and cancer-fighting ingredients.
Tomatoes are filled with Lycopene, a powerful antioxidant that eliminates damaging free radicals, decreases insulin-growth-factor, reduces inflammation, and can prevent breast cancer cell growth. You can also take Lycopene in capsule form and buy it directly from the Breast Cancer Conqueror Store. Sweet potatoes also add a creamy, delicious texture and are loaded with major health benefits! There are too many to name here, but you can learn all the sweet details via this blog post.
I also apply the “clean out your fridge” approach to my tomato soup recipe. Cook up and dump in whatever vegetables you have and make it in a big enough pot to last several meals.
If you are a carb-lover, try it with a Dr. V-approved option:
- 2.5 lbs cherry or Roma tomatoes, chopped
- 1 whole bunch of garlic cloves, deskinned
- 1 red onion, chopped
- 1/2 a sweet potato, skinned and chopped
- 1 large carrot chopped
- 1/4 cup avocado or coconut oil
- Salt and pepper to taste
- 1/2 cup packed basil
- 1 cup bone broth or vegetable broth (add more if you want more liquid)
- 1 can full-fat coconut milk
- Preheat oven to 425 degrees
- Add tomatoes, garlic, onion, carrots, and sweet potato to a baking sheet in a single layer and drizzle with olive oil, season with salt and pepper
- Roast veggies for 30-40 minutes until carrot and sweet potato are soft
- Cool for a few minutes and then transfer to a high-powered blender or food processor, blend until smooth. Add more or less broth to get the consistency you want. Then add basil and blend again.
- Transfer to a pot and heat over medium heat. Once simmering add in coconut milk
- Allow to simmer for 5-10 minutes and enjoy!