Sunday, October 17, 2010

Just Like Campbell's Tomato Soup: Nutritarian Style!

Oh. My. Goodness.  I just found my Holy Grail of all nutritarian soups (besides my fantastic Nutritarian Chili but that is another post!) and I just have to share because all the credit does NOT belong to me! This night's post deserves a round of applause for one of my newest favorite nutritarian blogs BeStrixt! She posted the foundation of my recipe on her blog, I BARELY edited it at all so truly the glory is all hers. (and mine because I  get to eat it tonight---yum!)

Anyone who knows me knows I don't really measure ingredients when I make my soups, though I should I like the variation in taste. So, for tonight bare with me please! Sometimes, you just have to experiment and run with it!

So, I started by tossing the following into a pot on high:

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. I didn't even look to see how hot it was, it was in celcius anyhow so it wouldn't help me tonight!

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, and was so taken aback at how lovely it was I had to take a photo. I wasn't planning on posting this! This was the defining moment folks.

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....

                                 SEAL OF APPROVAL: TODDLER APPROVED!

Savor and enjoy, guilt free, rich, creamy and worthy of a snowy day. Too bad in the Middle East there are none of those to be had! I'll just have to pretend!

A HUGE thank you to BeStrixt for this fabulous idea! You really should check out her blog, she takes being a nutritarian to the ultimate gourmet level. I love it!


  1. Wow, I just found your link on my blog! I really, really should learn how to actually use a blog correctly? Ya think?!! :^)
    Thank you so much for your kind words. I love your variation; I think garlic sounds crazy good! Toddler approved -- heh, what more do you need? ;^)

  2. Made this last week - excellent! Thanks!

  3. I made this last week - excellent! Thanks!

    1. Hey Karen! I am SO glad you loved it! It is one of my favorites, perfect for a cold winter night! Play around with it, it's a blast to experiment with! :D Happy New Year and thanks so much for commenting and letting me know it worked out for you!


  4. Thank you Jemoiselle. Now I'm looking for some great celery root recipes! :) Anyone?? Thanks again!

    1. Hey, sure thing! Celery root! One of those fun veggies that just smells SOOOO good to me in stores and yet, I have never tried to do anything with it! If you find something, let me know! I can already imagine a creamy comforting soup made with it, with perhaps cashews pureed with roasted garlic and water sauteed onions? Little chunks of soft carrots and more celery? Chives? I am making myself so hungry just thinking about it! :D LOL Happy hunting! Thanks for coming back to chat!



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