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Tomato Soup: Nutritarian Style!


Nutrient dense

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Rate this recipe 4.6/5 (5 Votes)


  • salt-free tomato puree (enough to cover about 4 inches of a medium sauce pan)
  • four whole tomatoes, each chopped into four pieces
  • Four large carrots, cut into large chunks
  • Oregano and Thyme
  • 1/2 lemon's juice
  • I boiled this until the carrots were tender, then made some roasted garlic with about 6 big cloves in the oven. It's easy! Separate garlic cloves from bunch, wrap in tin foil with paper still on, crimp shut by hand and roast in hot oven until soft touch.


Adapted from


Step 1

After the carrots were soft, I scooped them out along with the big tomato pieces and pureed them in a vitamix (very high powered blender/food processor) with about 1.5 oz of raw cashews. That is about one large handful! I added that to the soup.

I turned down the heat to med/low and let simmer. I then took out the finished garlic, took off the papers, and threw them in the vitamix with about a cup of water to both puree them and get all the extra carroty-goodness off of the sides of the container. Threw that in as well, and voila! As a finishing touch, I added a tablespoon of pureed dates. Ahhh....


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