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Red Hot Tomato Soup

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    This soup is ready in 15 minutes and really packs a punch, providing 189 percent of your recommended daily dosage of vitamin C with each serving. It’s also loaded with beta carotene from the peppers, tomatoes, and orange juice. Tomatoes also contain lycopene, which has been shown to have protective effects against prostate cancer. The extra-virgin olive oil helps in the absorption of this important phytochemical. Seasonings such as cayenne pepper and cinnamon also help with heart health. Enjoy this soup for lunch or dinner along with fresh whole grain bread or dinner rolls. To save time, use a food processor to chop garlic, ginger, onions, and bell pepper.

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    4 tsp (20 mL) extra-virgin olive oil1 medium onion, chopped4 medium garlic cloves, crushed1 Tbsp (15 mL) grated ginger root1 red bell pepper, seeded and chopped2 cups (500 mL) vegetable broth or water1 28-oz (796-mL) can diced tomatoes1 tsp (5 mL) ground coriander1/4 tsp (1 mL) ground cinnamon1/4 tsp (1 mL) cayenne pepper2 cups (500 mL) freshly squeezed orange juice or orange juice with pulpSea salt, to taste

    Heat oil in medium soup pot over medium heat. Add onion, garlic, ginger, and red pepper and sauté 5 to 8 minutes. Add vegetable broth, tomatoes, coriander, cinnamon, and cayenne pepper. Simmer 10 minutes. Add orange juice, warm through, season with salt to taste, and serve. Freeze remaining servings and reheat on stovetop. Serves 4.

    source: "Suppers for Savvy Seniors", alive #276, October 2005

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    Red Hot Tomato Soup

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