By: Sarah Jane Victor,  Director of Health Outreach, Tekoa Missions


It’s summer time, and if you have a garden, you know what that means: more tomatoes than you can keep up with! Sure you can use them in your salads, make marinara sauce, ketchup, can them, and even share them with your neighbors and friends, but for some reason, there is still even more tomatoes. That is when this simple, yet delicious recipe is nice to have up your sleeves!


2 1/2 lbs tomatoes washed, deseeded and cut Sunflower oil

salt or to taste

2 tsp smoked paprika

2 Onions chopped

1 bulb of garlic minced

3 Tbsp onion powder

2 Tbsp garlic powder

1 Tbsp ginger powder

3 Tbsp Honey

3 Tbsp Basil

1/3 c nutritional yeast

2 Tbsp Italian seasonings

1 Tbsp Parsley

1 cup of vegetable broth or water

  1. Preheat oven to 425 degrees.
  2. Arrange tomatoes on prepared baking sheets. Sprinkle evenly with oil and salt. Roast the tomatoes in the oven until they are soft but still hold their shape, about 30 minutes.
  3. In a large, pot over medium heat, Add the onion and garlic and sauté until translucent, about 3 minutes. Reduce the heat to low, cover and cook until the onion releases its juices, about 8 minutes. Stir in all of the spices and increase the heat to medium and add the roasted tomatoes, along with any juices collected on the pan(s), then pour in the broth or water. Cover and simmer until the vegetables are very soft, about 25 minutes.
  4. Remove from the heat. Working in batches, carefully pass the soup through a food mill or strainer and place over a bowl. Alternatively, pass the soup through pressing against the solids with the back of a wooden spoon.
  5. Rinse the pan and transfer the soup back into it. Stir in the remaining 1/4 tsp. salt, or more, to taste and reheat over medium heat. Divide the soup among warmed soup bowls and place 1 tsp. sour cream in the center of each bowl, swirling it slightly. Garnish each with fresh chopped parsley and serve!

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