If you have fond childhood memories of that canned, condensed tomato soup, I have a fresh, tasty alternative for you. Since this is a raw version of the classic, you will want to be careful if you heat it on the stove. To keep it raw, that is to keep all the enzymes in your food alive, the temperature should not exceed 118 degrees F (some say even lower).
I use the ‘soup’ button on my Blendtec blender to blend this recipe, which warms it bit, so I don’t bother heating it on the stove. Enjoy it with a salad or a raw wrap and you have a delicious lunch.
For one hearty serving – this recipe makes much more than the picture, but I ate most of it before I took the photo:
¼ cup almond milk (homemade to keep it raw)
3 plum tomatoes (or any type of tomato you wish – just use about the same volume)
1 stalk of celery (I don’t use the leafy green parts for this – save those for the juicer)
about ¼ of red bell pepper (I had 2 of those mini bell peppers (red and yellow) so I used those)
1/8 cup of nutritional yeast
½ tsp good quality salt (I use Himalayan pink salt)
Blend thoroughly until you have a smooth consistency. Top with sprouts or sunflower/pumpkin seeds (optional).
Notes: The almond milk makes it creamy, but you can use plain water
The celery adds to the liquid of the soup.
The red pepper adds a nice zesty flavor – don’t leave it out.
The nutritional yeast adds a salty, mildly cheesy flavor.
This soup is really delicious, complete with fully intact nutrients and enzymes. If you’re wondering about the information out there that says tomatoes need to be cooked to get the benefits of the lycopene, my understanding is that if the cell walls of the plant are broken down, through cooking or blending, your body will be able to assimilate all the benefits the plant has to offer.