Naked Tomato Soup

The raw food challenge between my co-workers and I has come to a DRAW!  Most of us are going to continue eating more raw foods, but not totally raw.  Me?  I’m making some damn hot tomato soup.  It has very little salt, and no oils, the only fat comes from the parmesan cheese grated on top.  This soup was so good, and I made the recipe up all by myself!  Here is the breakdown:


Naked Tomato Soup


  • 4 medium vine tomatoes
  • 1/2 yellow onion
  • 6-8 large basil leaves (or to taste)
  • 1 cup low sodium vegetable broth
  • 1 6oz can of no-salt-added tomato paste
  • garlic salt to taste
  • pepper to taste
  • freshly grated parmesan cheese

Skin the tomatoes and cut them into wedges.  Dice the onion into medium size chunks.  Place about half of the tomato wedges, half of the diced onion, basil, and vegetable broth into a blender.  Blend until smooth, then ad the remaining tomato, onion and tomato paste and blend it all together.  Pour the soup into a deep pot, add garlic salt and pepper to taste (I think I ended up using about 1tsp of garlic salt and 1/2tsp of pepper)  and heat it on medium-low heat for 15-20 minutes.    Portion into bowls, sprinkle freshly grated parmesan cheese on top, garnish with a small basil leaf, and enjoy!

This made about 4 cups of soup.

Since this is my first recipe ever that I made and blogged about, I had to ask Steve what to name it.  He said “Naked Tomato Soup” because while I was skinning the tomatoes I hopped over to him to show him my cutting board full of naked tomatoes!  Hee!

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1 Comment

  1. Dave Says:

    Looks Yummy!!!!


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