I made this soup the other day in an attempt to add some veggies to my lunch in a way that, kind of, changed things up a bit.
I typically will sauté or roast veggies, which is delicious, but things have to change up now again to keep it interesting.
I started off getting out carrots, tomatoes, onion….you know the usual soup ingredients…then I thought about adding some fresh turmeric just because, you know, it’s good for you and everything and it really changes up the flavor and I figured it would be good with the tomato flavor.
PLUS. I just happen to have a small supply of fresh turmeric that my Aunt sent me from her garden in Hawaii – how awesome is that? I planted about half what she sent me and it’s currently growing in my back yard and then I froze the rest and have been using it nearly daily since, so I need my new batch to be ready for harvest!!
If you haven’t had something made with a lot of turmeric, it’s a different sort of flavor and I think you either of love it or hate it. I love it. It’s sort of earthy and peppery.
This is a great way to give it a try and see what you think, or if you know you love it, you will probably love this soup. It was very tasty and went great with my fresh, chewy, crusty sourdough slices with melted cheese and more tomatoes and lots of basil (always go with LOTs of basil).
- 2 tablespoons extra virgin olive oil
- ½ cup yellow onion, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 14oz can diced tomatoes with juice
- 1 cup chicken stock
- 2 inches fresh turmeric, grated or 1 tablespoon powdered
- 1 tablespoon fresh or dried basil, minced
- 1 teaspoon fresh or dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream (optional)
- Heat the oil in a large saucepan over medium heat.
- Add the onions, celery and carrots and cook until the onions start to soften.
- Add the tomatoes, turmeric, stock and other spices and bring to a boil, reduce heat and simmer until the carrots are soft.
- Pour the soup into a blender or food processor, you can also use an immersion blender if you prefer, and process until smooth.
- If you want it to be creamier add the heavy cream and process until smooth and blended.
- Serve hot with toasted cheesy bread or sandwiches
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[…] Megan’s Turmeric Tomato Soup would be delicious with a slice of crusty sourdough bread on a chilly winter evening. […]