Homemade End of Summer Tomato Soup

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CTCA Tomato Soup recipe 1

Below please find a tomato soup recipe from Cancer Treatment Center of America’s (CTCA) Executive Chef John Oje. Kalli Castille MS, RDN, LD, FAND, Director of Integrative and Culinary Services at CTCA, states:  “Tomatoes are a great source of vitamins A and C, potassium, and the carotenoid, lycopene.  According to the American Institute of Cancer Research, lycopene has been well studied for its cancer preventative properties that may lower one’s risk for mouth, pharynx, and larynx cancers.”  Source: http://www.aicr.org/foods-that-fight-cancer/tomatoes.html?_ga=2.188009004.54211464.1501182469-255862341.1470253860

Total Time: 45 min. -1 hour

Serves: 6


  • 2 cups chicken broth
  • ½ yellow onion fine diced
  • ¾  cup chopped celery
  • 1 tbsp. thinly sliced fresh basil
  • 1 tbsp. tomato paste
  • 2 pounds roma tomatoes, cut into wedges
  • ½  tsp. salt
  • ¼  tsp. fresh ground black pepper
  • 6 tablespoons plain greek yogurt
  • 2 fresh leaves chiffonade of  basil


Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid eruptions and splashing). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper.

To freeze: Ladle soup into freezer safe container; top each serving with 1 tablespoon yogurt and a pinch of basil slightly stir it in and freeze.

To reheat: Place in a small sauce pot on medium heat, stirring slowly until soup is hot

  • Calories 58
  • Fat 0.8g
  • Protein 3.1g
  • Carbohydrate 11.3g
  • Fiber 2.8g
  • Sodium 382mg

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