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Blender Tomato Turmeric Soup
Blender Tomato Turmeric Soup. (Photo: Karina Arnold)
Karina Arnold and her mom love to exchange articles, magazine clippings or videos they find interesting. While Karina was at college, Karina’s mom sent her a letter with articles including a clipping from the Sept. 21, 2016, Houston Chronicle “Star Flavor” section. Karina adapted the “Fast Blender Tomato Soup” recipe on page D2 to make her own version.
1/3 cup olive or avocado oil
2 cloves garlic
½ cup chopped onion
1 slice of bread (Karina used plain Ezekiel) torn into 1-inch pieces
28 oz. canned, unsalted whole peeled tomatoes with juices
1 cup no-salt-added vegetable broth
1 Tbsp. turmeric
1 Tbsp. thyme
Black pepper to taste
Optional: 1 cup sliced mushrooms, hemp or pumpkin seeds to garnish
Blend all ingredients (except mushrooms) on low and gradually increase to high speed until smooth. Add sliced mushrooms into large saucepan on low heat. Transfer pureed soup mix into saucepan and let simmer in medium-low heat for 20 minutes. Stir a few times. Taste, then season and transfer to bowl. Serve warm. Lasts one week refrigerated.
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