Chunky Feel Good Tomato Soup


Early this week, I came down with a stomach virus. It wasn’t pretty. For three days I didn’t eat very much of anything, so when I started to feel better, I thought it would be a good time to crush the nutrients, but in a delicious way. That’s when the idea for a tomato soup came into mind. Only this time, I’d include more veggies – whatever I had on hand – to make the flavors more interesting and the textures different. You can most certainly blend this soup, but because I was transitioning from liquids to solids, I thought keeping it chunky would be a great way to do that. Hope you enjoy!

Glow in the…

Tomatoes: are an abundant source of antioxidants (especially lycopene, which is enhanced by slight heating) protecting against prostate, cervical, stomach, pharynx, oesophageal, breast and mouth cancers, reduce LDL (bad) cholesterol and tryglycerides in the blood, are a rich source of vitamin C, vitamin A, vitamin K, potassium and iron, counter the effects of cigarette smoke with its coumaric acid and chlorogenic acid content, improve vision, keep the gut healthy, lower hypertension, alleviate diabetes, contribute to healthy sin, prevent urinary tract infections, and prevent gallstones.

Chunky Feel Good Tomato Soup

Serves 4-6


  • 10-12 medium-sized tomatoes
  • 1 large onion
  • 2 large carrots
  • 1 red bell pepper
  • 1 large zucchini
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Directions: Chop all the vegetables finely.

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In a deep saucepan over medium-high heat, add the olive oil and chopped onions. Season with salt and pepper. Cook and mix occasionally for 2 minutes before adding the carrots. Cook for another 2 minutes, then add the zucchini and garlic. Place a lid on the soup and reduce the heat to medium. Let cook/steam for 5 minutes. Open the lid, add the chopped tomatoes and fold all the ingredients so they are evenly combined. Season with pepper.


Pour 1 cup of water in the pot and stir. Place a lid on the pot and bring the mixture to a boil. Once it reaches a boil, reduce heat to a simmer. Keep lid on the pot and cook for another 15 minutes.The tomatoes will create their own juice that is incredibly tasty and that draws from the flavors of the other vegetables. After 15 minutes – or 20 – check to see if the tomatoes have adequately broken down and all the chopped veggies are soft. The soup should resemble a stew more so, with lots of chunks!


Puree or keep as is. Serve piping hot or cold. However you like it, be sure to enjoy it

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Bon Appetit!

xo Aylin



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