Simple Tomato Soup with a Twist

Tomato soup and grilled cheese.  No doubt, one of the most simple comforting meals around, especially this time of year.

I love this as a quick weeknight dinner or to make ahead for lunches throughout the week.  And it was through trial and error that I realized how much my kids love this soup.  I had made a basic tomato vegetable soup for dinner one night.  The kids were just picking at it when Hailey informed me that she would like it better if it was “smooth” tomato soup.  So, a quick zip with the immersion blender and I had a new family favorite on our hands.  I had made basic tomato soup before, but now I realized I could hide a few extra veggies in there and still pass it off as tomato soup!  Genius!!  Oh wait, Jessica Seinfeld already did that   Oh well……

The ingredients are fairly simple and the extra veggies can vary by what you have on hand or what is in season.  My biggest issue that I struggle with is the canned tomatoes.  By now, I’m sure most everyone has heard news stories of BPA (or bisphenol A).  It is a chemical that is used to harden plastic.  It is found in everything from plastic water bottles and storage containers to cash register receipts and medical devices.  Unfortunately, it is also present in canned goods.  And it is actually more dangerous in canned tomatoes over other canned goods as the high acidity in tomatoes requires an even higher amount of the chemical in the cans, and therefore even more BPA is leached into the food.

BPA had been considered safe by the U.S. Food and Drug Administration until 2010 when the agency altered its position and expressed “some concern” about the potential effects on the brain, behavior, and prostate glands in fetuses, infants, and young children.  Studies have linked BPA exposure to hormonal disruptions, brain and behavior problems, cancer, heart problems, and other diseases.  And unfortunately, the effects are most pronounced in infants and young children as their developing bodies are less efficient at eliminating the substance.

The good news is that consumer awareness and demand are convincing manufacturers to begin phasing it out of many plastic products.  Some states have banned the sale of certain products such as bottles and sippy cups made with BPA.  It is possible to reduce exposure to BPA by using BPA-free products, using non-plastic containers for food,  and using less canned foods when possible.

Which leads me to the tomatoes.  The most readily available option that I have found that does not contain BPA is Pomi Chopped Tomatoes, which come in a tetra pak (box).  Of course, these are a bit more expensive than traditional canned tomatoes.  I try to stock up on them when they go on sale and definitely freeze any portion that I do not use.  When debating whether or not to go with a more natural/organic/expensive product, I usually weigh in the amount of the item we consume, and particularly how much my children consume.  Given that we use canned tomatoes so often in soups, casseroles, etc, I try to opt for the Pomi boxed tomatoes the majority of the time or as often as my grocery budget allows.   Other options would be using your own canned tomatoes (something I’d eventually like to try!) or simply boiling whole roma tomatoes for a minute or two, and peeling them once cooled.

 Lets make some soup!

Chop all veggies into uniform pieces.

Heat a large pot (preferrably NOT a non-stick) over medium heat.  Add the olive oil and veggies and saute approximately 5-7 minutes until soft.

Add in tomatoes, broth and seasonings.  Bring to a low boil and reduce heat.  Simmer for 15 minutes.

Remove the bay leaf.  Blend with an immersion blender (or in batches in a traditional blender) until smooth.

The most recent time I made this soup, we happen to have a small amount of organic creamer left from the holidays (not something I normally have on hand).  While I think this soup is really good without it, just a small amount makes it great (a bit more like a tomato bisque but much healthier)!

And since one of my New Year’s resolutions is to focus on improving the foods that my kids are eating, I’ve made a double batch of this soup to freeze in small glass jars.  I can defrost it in the refrigerator overnight, and then heat it up in the morning and pack it in a Thermos in the lunchbox.  Along with some whole grain crackers and string cheese or a whole wheat quesadilla and some fruit, this has become one of my kids favorite cold-weather school lunches!

Tomato Soup with a Twist

1 26 oz. box Pomi chopped tomatoes

1 32 oz. box organic vegetable broth (or other non-msg containing broth)

1 T. oil (extra virgin olive oil or grapeseed oil)

1 medium onion

2 small zucchini

1 bell pepper (red, yellow, or orange)

2 cloves garlic, minced

1 bay leaf

1/2 tsp. Italian seasoning blend

1/2 tsp. dried rosemary

1/2 tsp. kosher salt

1/4 cup organic dairy creamer (half and half)

Directions

Chop all vegetables into medium-size pieces. Heat oil over medium heat.  Saute vegetables over medium heat 5-7 minutes, adding in garlic during last few minutes so that it does not burn.  Add broth, chopped tomatoes, and seasonings and simmer for 15 minutes.  Remove bay leaf and blend with an immersion blender or in a traditional blender in 2 batches.  Taste for additional salt and pepper if desired.  Blend in optional creamer if using.